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Shrimp Creole


4 Tablespoons butter

1/2 onion, diced

1/2 green bell pepper, diced

5 cloves garlic, minced

1/2 tsp salt1/2 tsp thyme

1/2 tsp black pepper

1/2 tsp cayenne pepper1 tbsp flour

1 15 oz can diced tomatoes

1 cup chicken stock

1 tsp Louisiana-style hot sauce

1 tsp Worcestershire sauce

3 scallions chopped

1 lb large uncooked shrimp


Add butter to a large skillet over medium heat. Add onion, bell pepper, and garlic. Sauté until softened and fragrant.

In a small bowl add the thyme, salt, pepper, cayenne and flour. Add to skillet with pepper, onions and garlic and cook for 2 minutes.

Add chicken stock, tomatoes, scallions, Worcestershire sauce, and hot sauce.

Reduce heat and simmer for 20 minutes, stirring occasionally.

Add shrimp and cook until pink, just 3-4 minutes.

Serve over coconute rice and garnish