Shrimp Creole

This is a dish with southern origins but too good to leave out! Serve over a bed of fluffy white rice, accompanied by a green salad.


2 tablespoons butter
1 cup chopped onion
1 cup chopped green bell pepper
1 garlic clove, minced
2 cups stewed tomatoes
1/8 teaspoon paprika
Salt and pepper to taste
1 pound shrimp, peeled and deveined


In a large heavy skillet, melt the butter over medium heat. Add the onion, green pepper, and garlic and saute until the pepper is tender, about 5 minutes. Add the tomatoes and seasonings and simmer for 5 minutes. Add the shrimp and simmer for 10 minutes. Serve hot.

Cooking & Recipes


6 servings


Rosemary Purdy St. Thomas Becket Church, Cheshire, Connectic

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