Liz’s Shrimp Creole
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Liz’s Shrimp Creole

This New Orleans inspired recipe is sure to warm the hearts of many.

Yield: 6 servings


Thaw and rinse the shrimp, drain, place in a bowl and season with paprika and seafood seasoning. Put in fridge. Chop your onions, pepper, celery and garlic. Heat the oil in a Dutch oven. Sauté the onions, celery, pepper, garlic, bay leaves and cayenne together until the onions are translucent. Put the canned paste in next, and cook/stir this for a few minutes. Then, add the water and the other can of sauce, beef base, hot sauce, sugar and Italian seasoning (more water may be added as the sauce cooks, if it starts getting too thick). Cover and simmer on low heat, stirring occasionally, for about 45 minutes. Then, add the shrimp and wine and continue to simmer for 30 more minutes. Serve over rice.


  • 2 lbs. raw shrimp, peeled and deveined (frozen or fresh)
  • 1 tsp. paprika
  • 1 tsp. seafood seasoning 
  • 3 tbsp. canola oil
  • 2 medium onions chopped
  • ½ cup chopped celery
  • 1 bell pepper, chopped
  • 2 pods garlic, chopped fine
  • 2 bay leaves
  • Cayenne pepper to taste (optional)
  • 2, 6-oz. cans tomato paste
  • 2 cups water
  • 1, 8-oz. can tomato sauce
  • 1 rounded tsp. beef base (or sub 2 beef bouillon cubes)
  • 1 tsp. sugar
  • 1, ½ tbsp. Italian seasoning
  • 1-2 tsp. hot sauce (more to taste)
  • Salt to taste
  • ¼ cup red wine
  • 3 cups cooked rice (brown or white)

Nutritional Data Per Serving

  • Calories: 632
  • Fat: 9.7 grams (14% of calories)
  • Cholesterol: 295 milligrams
  • Sodium: 471 milligrams

Submitted By: Liz Berman, Emory Orthopaedics and Spine Center

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