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Shrimp Creole

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Shrimp Creole
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Makes: 8 servings adjust
Note: This version is what I use when we go to the beach. It is in parts double and in other parts triple the original recipe. The three pounds of shrimp listed is if already headed. If buying shrimp with heads you need more like 5 pounds.



  • 1 stick Butter
  • 1 large Onion, diced
  • 1 medium Green Bell Pepper, diced
  • 6 cloves Garlic, pressed
  • 28 ounces Tomato Sauce
  • 3 cups Water
  • 2 Dried Whole Bay Leaves
  • 1 12 teaspoons Sugar
  • 12 teaspoon Crushed Red Pepper Flakes, or to taste
  • 34 teaspoon Lemon Juice
  • 34 teaspoon Hot Pepper Sauce, such as frank's hot sauce
  • Salt, to taste
  • Ground Black Pepper, to taste

Step 1

In a 5-quart Dutch Oven, saute the onion and bell pepper in the butter until softened. Add the crushed garlic and saute just a few more minutes. Stir in tomato sauce, water, bay leaves, sugar, red pepper flakes, lemon juice and hot pepper sauce. Season with a bit of salt and pepper. Heat to boiling. Reduce heat and simmer, about 30 minutes, stirring occasionally.


  • 3 pounds Raw Shrimp, peeled and deveined
  • 3 tablespoons Fresh Parsley, chopped

Step 2

Add the shrimp and parsley. Cover and simmer an additional 25 minutes or until shrimp is cooked through. Remove bay leaves.


  • White Rice, cooked
  • Hot Pepper Sauce

Step 3

Serve over hot white rice. For those that like it spicier, hot pepper sauce can be added at the table.
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