My grandmother first introduced me to shrimp creole when I was 8 years old. 19 years ago. It has always been one of those meals that has just stuck with me. I guess you could call it a favorite. I’m a totally shrimpaholic. At family gatherings if there is a shrimp ring put out my family knows to overhaul their plates with it because the moment I arrive it’ll be gobbled up very quickly thereafter.
I love this meal because it is essentially a one pot meal. It avoids me having to stand over the stove like many other shrimp creole recipes require. The only downside is the prep of having to cut up the veggies. Not a big deal if you own a chopper or pre-cut the veggies the night before. I love cooking, but I hate chopping.
This is a recipe you can control the heat of. If you like more heat, add more hot sauce. Not a lover of heat, add less. Just remember creoles need some sort of kick and bite! Because I said so. Ha.
1 Shrimp Ring (tails removed from shrimp, thawed and halved)
1/2 cup celery (diced)
1/2 cup sweet bell pepper (diced)
1/2 cup onion (diced)
14 oz tomato sauce
28 oz diced tomatoes
1 tsp sugar
1 tsp chili powder
1 tbsp worcestershire sauce
1 tbsp hot sauce (to taste)
Add tomato sauce, diced tomatoes, celery, sweet bell pepper, onion, sugar, chili powder, hot sauce and worcestershire sauce to crock pot. Cook on low 6 to 7 hours.
During last hour of cook time, add in shrimp.
Serve over hot cooked rice.