Shrimp Creole-1-4  If you’ve been hanging around this page for a while, you will sense that I’m all about simplicity when it comes to my daily meals. I like to be in and out of the kitchen in under an hour. I get up, get breakfast ready, catch up on social media, check my emails then start on lunch/dinner. Yes, I like to get it done as early as possible and get it out of the way.Shrimp Creole-1-2 I hate having to figure out what to eat when I’m starving; it never ends nicely. I found the recipe for Shrimp Creole while browsing through one of my many cookbooks and while it isn’t that far off from anything I’ve made before, I decided to give it a try anyway and it was very good. These are my favorite type of dishes, the ones that are made from common ingredients but delivers flavor wise. This dish, which hails from Louisiana, is simple, quick and best served over rice!Shrimp Creole-1-3

Get the Recipe SHRIMP CREOLE


  • 1 green bell pepper, finely chopped
  • 1 celery stalk, finely chopped
  • 1 medium onion, finely chopped
  • 1 tsp crushed garlic
  • 1 tbsp margarine
  • 1 whole tomato, finely chopped
  • ½ hot pepper, seeds removed
  • 3 tsp tomato paste
  • 1 cup water
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 ½ lb shrimp
  • 1 tsp chopped parsley


  • In a pot over medium heat, add oil. When oil is hot, add green bell pepper, celery, onion, garlic and sautee for 10 minutes until softened. Add tomatoes, tomato paste, hot pepper and cook for 10-15 minutes. Add water and cook until sauce has thickened; add shrimp, salt and pepper and cook for about 10 minutes. Add chopped parsley. Serve over rice.



Recipe adapted from Culinaria the Caribbean
Author: Jehan Powell