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Shrimp Creole by

Source: Don's Secrets Seafood Cookbook


1 1/2 lbs. peeled & deveined shrimp
1 cup chopped onions
1/2 cup chopped bell pepper
4 cloves garlic, minced
1 stick butter
1 small can tomato sauce
1 6 oz. can tomato paste
1 teasp. sugar
1 cup mixed green onion tops & chopped parsley
1 cup chopped celery
3 cups water
salt, pepper, cayenne pepper(optional), & seafood seasoning to taste
I use old bay; Paul Prudhomme's seafood magic; and Tony Chachere's
creole seasoning - I use them all - I cook to taste.


Split shrimp & season with salt, pepper & Cayenne. Set aside.
Heat butter in heavy skillet; cook onions & celery until onions are wilted.
Add tomato paste & fry 5 minutes stirring constantly.
Add tomato sauce and 2 cups of water - low simmer 40 minutes until oil comes to top; stirring occasionally; on low - simmer temp.
Use more water if sauce gets too thick.
Add bell pepper, garlic, sugar, salt, black pepper & cayenne - cook 30
minutes. Add shrimp the last 15-20 minutes. Stir in green onion & parsley last - can be served over cooked rice - we prefer eating this over spaghetti. - Very good!!

This cookbook is from Don's Seafood Restaurant in LaFayette, LA
I have used it so much & it is so old - the pages are turning brownish color along with food stains on the book! Enjoy !

Servings: 4

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