(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes >

SEAFOOD RECIPESSHRIMP Recipes 2 >  Shrimp Creole



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




    • 6 Tablespoons butter 
    • 1 cup Julienne onions 
    • 1 cup Julienne green pepper 
    • 2 stalks celery, in Julienne strips 
    • 2 cloves garlic, chopped 
    • 1 bay leaf 
    • 2 Tablespoons paprika 
    • 2 cups diced tomatoes 
    • 1/2 cup Heinz Ketchup 
    • 4 teaspoons Heinz Worcestershire Sauce 
    • 2 Tablespoons red hot sauce 
    • 1½ Tablespoons cornstarch 
    • 1/2 cup water 
    • 3 lbs. shrimp, peeled and deveined 


Melt 2 Tablespoons butter in a sauté pan and sauté onion, green pepper, celery, garlic and bay leaf for a few minutes.

Add paprika, tomatoes, and Heinz Ketchup. Stir well.

Add Heinz Worcestershire Sauce and red hot sauce and simmer until volume is reduced by a fourth and the vegetables are soft.

Mix cornstarch and water together and stir into the sauce.

Cook, stirring, for about two (2) minutes to cook the cornstarch.

Sauté the shrimp in the remaining butter until pink and tender, about 5 minutes stirring constantly.

Pour sauce over shrimp and toss to coat well.

Serve with fluffy cooked rice.

Courtesy of H.J. Heinz Co.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages

Free magazines