ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp Creole

Yield 4 servings


  • 2 medium-size green peppers, finely chopped
  • 1 medium onion, minced
  • 1/4 cup chopped celery
  • 1 bay leaf
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon red pepper
  • 3 tablespoons butter or margarine
  • 2 (16-ounce) cans whole tomatoes, undrained and chopped
  • 1 pound medium shrimp, cooked, peeled, and deveined
  • Hot cooked rice

How to Make It

  1. Sauté first 8 ingredients in butter in a small Dutch oven until vegetables are tender. Stir in tomato; simmer 20 minutes. Add shrimp; cook over medium heat until thoroughly heated. Discard bay leaf. Serve immediately over rice in individual bowls.

Oxmoor House Homestyle Recipes