Shrimp Creole hails from the Gulf Coast of the USA and is traditionally made with shrimp, tomatoes and onions served on rice. It’s an easy recipe to whip up and always a crowdpleaser. I like mine a little on the spicy side, but you can add more (or less) spices depending on your taste.
I use cornstarch in the recipe to thicken up the sauce a bit. I find it a little soupy if you leave it out.
I buy the frozen uncooked shrimp that is already deveined and tails removed. It saves me from having to do that extra step!
It’s a hearty, filling meal and a great way to use up the shrimp in your freezer. You may even already have most of the ingredients on hand right now. It’s not a fancy dish, but it sure tastes good.
- 1 lb shrimp, uncooked, deveined, tails removed
- ¼ cup butter
- 1 onion, chopped
- 1 green pepper, chopped
- 2 cloves garlic, minced
- 1 tsp cayenne pepper
- ½ tsp crushed red pepper flakes
- ½ tsp salt ( I used Pequin Chili Salt)
- 2 tbsp cornstarch
- 1 28oz can diced tomatoes
- 2 green onions, chopped (optional)
- 6 cups cooked rice
- In a large saucepan, melt butter over medium heat. Add in onion, green pepper and garlic and sauté for 10 minutes until onion is softened and translucent.
- Stir in cayenne pepper, crushed red pepper flakes, salt, diced tomatoes (with their juices), cornstarch and bring to a boil.
- Reduce heat to medium-low and stir in shrimp. Simmer covered for 6 to 10 minutes or until shrimp is cooked.
- Serve over a bed of rice and top with green onions, if desired.