Tag Archives: Shrimp

Shrimp Creole

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Shrimp Creole reminds me of my childhood.  It makes me feel a little bit retro.

 I remember my mom making it when she and my dad had dinner parties.  I supposed that shrimp was a bit of a delicacy in our house, so it was reserved for adults and special occasions.  She would always make this dish with those little cocktail shrimp, so there were tons of tiny shrimp throughout the spicy sauce.  

I think my brother and I ate hotdogs on those nights. 

This recipe comes from my Aunt Ann.  When I got those recipe cards, this was the first one on in the stack.  I recognized her handwriting immediately.

It really is a simple dish to prepare, so it is great for a week night dinner, but it is a little special, so it can certainly be served  to company.

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To begin, saute some onions, bell peppers and celery in a little olive oil.

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Add your seasonings.  I used this Cajun spice blend, which is from Penzey’s Spices.  I have no idea what happened to the label…

You can order this online, or use your favorite Creole or Cajun spice blend.  Also add a bit of hot sauce, some garlic, a little pepper and some salt.

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Once that has cooked for a little, add your diced tomatoes and tomato sauce.

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Saute this mixture for 15-20 minutes, or until the vegetables are all tender and the sauce has thickened.  This would be a great time to start making your rice!

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Add in a pound of large peeled and deveined shrimp…

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And cover and cook for about 5 minutes, or until shrimp are opaque and cooked through.   Make a slurry with a little corn starch and water and add it to the sauce to thicken it a little more.

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Serve over a bed of fluffy rice to soak up the delicious, spicy sauce.

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Shrimp Creole

makes 4 servings


  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 small green bell pepper, chopped
  • 1 small red bell pepper, chopped (or substitute another green pepper)
  • 2 cloves garlic, minced
  • 1 1/2 tsp Cajun Seasoning
  • 2 tsp hot sauce
  • 1/2 tsp salt
  • freshly ground pepper (about 1/4 tsp)
  • 1-14.5 oz can diced tomatoes
  • 1-8 oz can tomato sauce
  • 1 lb peeled and deveined raw shrimp
  • 1 tsp cornstarch
  • 1 tbsp cold water


  1. Heat olive oil in a large pan over medium high heat.
  2. Saute onions, bell peppers and celery until tender, but not brown.
  3. Add garlic, Cajun seasoning, hot sauce, salt and pepper.  Cook for 1 minute.
  4. Add tomatoes and tomato sauce.  Simmer mixture, uncovered, for 15-20 minutes or until vegetables are tender and sauce has thickened.
  5. Add raw shrimp.  Cover and cook for 5 minutes, or until shrimp are opaque and cooked through.
  6. Meanwhile, combine cornstarch and water.  Pour this mixture into the sauce and stir to combine and thicken the sauce.
  7. Serve over rice.

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Filed under Main Dishes, Seafood

Easy Shrimp Stir-Fry

One of the fastest and easiest weeknight dinners would have to be stir-fry.  You can pretty much put anything in them and use the same basic method that yields a great result!

Easy Shrimp Stir-Fry

Serves 2-4


  • 1 tbsp olive oil
  • 1 medium onion, sliced
  • 2 cups broccoli, chopped
  • 6 oz sliced mushrooms
  • 1 carrot, shredded
  • 1 medium green pepper, cut into strips
  • 1 tbsp minced garlic (1-2 cloves)
  • 1/2 lb raw shrimp
  • 1 cup vegetable broth
  • 1 tbsp corn starch
  • 2 tbsp soy sauce
  • 1/2 tsp ground ginger
  • Salt and pepper, to taste
  1. Heat olive oil in a skillet on medium-high heat.
  2. Season shrimp with salt and pepper.  Saute in olive oil until just cooked.  Remove shrimp from pan and set aside.
  3. Add all vegetables except garlic to pan.  Saute until cooked through, but still somewhat crisp (approximately 7-10 minutes).
  4. Add garlic and cook 1 minute.
  5. Add vegetable stock.  Cook until simmering.  Meanwhile, combine soy sauce and corn starch.
  6. Add corn starch mixture to pan and stir continuously as sauce will immeadiatly start to thicken.
  7. Add ginger and return shrimp to pan.  Stir until shrimp are heated through.
  8. Serve over rice.

The ingredients in this recipe can be changed to suit your tastes very easily.  You can mix up the vegetables, and use what you have on hand.  This can be made vegetarian by leaving out the shrimp (or using tofu instead!).  You could also change the protein to chicken or beef, and use that flavor of stock (or keep the vegetable stock).  The method will still be the same no matter what combination of ingredients you use.

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Filed under Main Dishes