Shrimp Creole


2 tsp. sunflower or vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
1 stalk celery, diced
1 tsp. garlic, minced
1-1/2 cup cooked wild or brown rice
1 lb shrimp tails (fresh or frozen)
1-1/2 cup stewed or diced tomatoes
1 cup vegetable or chicken broth
1/3 cup dry white wine
1-2 dash hot sauce
1/4 tsp. ground black pepper
salt to taste

2 Tbsp. chopped fresh parsley


  • Heat oil in a large skillet, add onions, green peppers, garlic and diced celery. Stir fry vegetables, do not brown. 
  • Add shrimp, tomatoes, vegetable or chicken broth and bring to boil.
  • Add wine and spices and bring to boil.
  • Stir in rice, cover and reduce heat. Simmer for 3 minutes, taste and adjust seasonings if desired. Cover and simmer for another 3-4 minutes.
  • Remove from heat and stir.
  • Garnish with chopped fresh parsley and cover.
  • Let stand covered for couple minutes before serving.

Real Cooking

Shrimp or Scampi


True shrimps are small, swimming, decapod crustaceans usually classified in the suborder Natantia, found widely around the world in both fresh and salt water.

A number of the larger species, including the white shrimp Penaeus setiferus, are caught commercially and used for food. Various recipes utilizing shrimp form part of the cuisine of many cultures: see scampi, for instance. FREE Recipes