Shrimp Creole

4.5 of 5 (17)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 177.4
  • Total Fat: 3.7 g
  • Cholesterol: 157.4 mg
  • Sodium: 749.2 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 4.3 g
  • Protein: 19.5 g

View full nutritional breakdown of Shrimp Creole calories by ingredient
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Number of Servings: 6


    1 TBS vegetable oil
    1 onion, chopped
    1 celery stalk, chopped
    1/2 red pepper, chopped
    1/2 yellow pepper, chopped
    2 garlic cloves
    1 14 oz can diced tomatoes
    1 8oz can tomato sauce
    2 tsp worcestershire sauce
    1 tsp dried oregano
    1/2 tsp thyme
    1/4 tsp cayenne pepper
    1 pound shrimp


Heat oil. Add onions, clelry, peppers and garlic. Cook, stirring as needed until softened. 6-8 minutes. Add tomatoes, tomato sauce, worcestershire sauce, oregano, thyme and cayenne. Bring to a boil. Reduce heat and simmer, covered, stirring as needed, until sauce is thickened, 10 minutes. Add shrimp, return to a boil. Reduce heat and simmer, covered, stirring as needed, 5-7 minutes. Serve with rice.

Number of Servings: 6

Recipe submitted by SparkPeople user KINGSOFAH.

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Member Ratings For This Recipe

  • Incredible!
    I found that this was very good. A little dry but I drained the stewed tomatos. It would have been better with the stewed tomatoes like they come. My fault but family loved it and have already asked to have it again. - 6/5/17

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  • this is great. I can my own stewed tomatoes so I just had to add the shrimp and spices. I served over brown rice and everyone was happy - 1/3/12

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  • Incredible!
    This was excellent, although we tweaked the recipe because we didn't have all the ingredients. Italian sausage and chicken instead of shrimp, and added hot sauce and Arizona Seasoning salt free blend (Penzeys' Spices). Thoroughly enjoyed the meal!!! - 3/3/11

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  • Very Good
    This is a good recipe and we liked it but will make a few changes since I have problems with spicy foods. Will make it again. - 1/15/10

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  • Incredible!
    Hubby loved this and so did I. I used one can of no salt diced tomatoes, 1 can of RoTel Hot Diced Tomatoes with Habaneros, 8 oz. no salt tomato sauce, & increased the cayenne pepper to 1/2 tsp cause we like extra spicy. Also used 28 oz cooked shrimp vs l lb so we would have lots of yummy leftovers - 11/20/09

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