Shrimp Creole

Shrimp Creole

If you are in a hurry for something tasty for supper, this is the dish for you. It is simple, quick and easy.


  • 3 Tablespoons butter
  • 2 Teaspoons Worcestershire sauce
  • 1 Cup diced onion
  • Juice of ½ a lemon
  • 1 Cup diced green pepper
  • 1 Tablespoon olive oil
  • 1and1/2 Cups chicken
  • 1 Pound of shrimp, peeled and deveined
  • 2 Bay leaves 1and1/2
  • Tablespoon Creole seasoning*
  • 1 Can (15 oz ) whole tomatoes, crushed
  • Cooked rice per serving.


In a large skillet over medium heat, melt butter. Add onions, pepper and celery.

Cook until soft about 5 minutes. Add Creole seasoning and cook for 2 minutes. Add chicken broth and bay leaves-bring to a boil. Lower heat and simmer until the liquid is reduced about 8 minutes.

Add tomatoes and cook until reduced by ½ about 10 minutes.

Add shrimp and cook about 2 minutes per side or until pink. Take off the heat and add the lemon juice.

Serve over cooked rice.


Mix together in a medium bowl:2 Tablespoons granulated onion, 2 Tablespoons granulated garlic,2 Tablespoons dried oregano, 2 Tablespoons dried basil, 1 Tablespoon dried thyme, 1 Tablespoon black pepper, 1 Tablespoon cayenne, 5 Tablespoons paprika and 3 Tablespoon Kosher salt. Store in a jar with your other spices.


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