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Quick Shrimp Creole

Quick Shrimp Creole

Try using kitchen shears to chop the tomatoes in the can instead of using the food processor--it is quick and makes one less dish to wash!

Southern Living SEPTEMBER 2006

  • Yield: Makes 6 servings
  • Cook time: 35 Minutes
  • Prep time: 15 Minutes


  • 2 (3.5-oz.) bags SUCCESS White Rice
  • 2 (14 1/2-oz.) cans stewed tomatoes, undrained
  • 1/2 green bell pepper, chopped (about 1/2 cup)
  • 1 small onion, chopped
  • 1/2 cup chopped celery (about 2 ribs)
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 teaspoons hot sauce
  • 1 teaspoon Creole seasoning
  • 1 pound peeled large fresh shrimp


1. Prepare rice according to package directions; keep warm.

2. Pulse tomatoes in a food processor 3 to 4 times or until chopped.

3. Sauté green pepper, onion, and celery in hot oil in a large nonstick skillet 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in chopped tomatoes, hot sauce, and Creole seasoning. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.

4. Stir in shrimp, cover, and simmer 3 minutes or just until shrimp turn pink. Serve over hot cooked rice.


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Quick Shrimp Creole Recipe