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Shrimp Creole

Submitted by: Kevin Ulrich


Saute the veggies in butter until celophane in appearance, then add the rest of the ingredients.
Let simmer for a bit, then add your fresh, cleaned and de-veined shrimp last.  At least 1-2 pounds.  Really whatever trips your trigger.  Doesn't take long for shimp to cook until tender.  
Serve over rice 



1/2 large onion chopped
1/2 large green Bell pepper chopped
1 large clove or garlic minced or pressed through a garlic press
1-2 sticks of celery diced
1 tsp. sugar
1 tsp. chili powder
1-2 Tbsp. Worcesterchire Sauce
1-2 cans (14 0z. ea.) Stewed Tomatoes
1 small can Tomato Sauce
1-2 dashes Louisiana Hot Sauce

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