Spicy Shrimp Creole

Annie B's Creole cuisine
Yields: 6 Servings

Traditionally this dish is made with quite a bit of butter, but I have parted with that because even though I love good food, I need to keep it down weight-wise.

Instead, I saute my vegetables with olive oil cooking spray or olive oil.

At least I know that this oil is a healthy one and is good for the heart. As you can see I love lots of veggies and I am always trying to find easy ways to get them into my kid’s system. These sweet red onions are so much better if you saute them first, combined with the garlic, and peppers.

Get the freshest parsley, tomatoes, orange, red and green peppers you can find. You know, don’t pick up wilted parsley, it just doesn’t flavor as well.  Since I have never used a lot of butter in this recipe my family never missed it, yet they do miss when I don’t cook this dish for a while. This is the kind of meal that people will actually request over and over again.

So here is my grandmother’s recipe without all of the butter.


0/17 Ingredients
Adjust Servings


0/5 Instructions
  • Spray pan, let the oil get hot, spoon vegetables into the pan, saute veggies until wilted, releasing the flavors.
  • Add sausage, cook, until slightly browned
  • Add tomatoes and sauces, stir well. Add lemon juice, stir, cook until everything is bubbly.
  • Add shrimp at the last 5 minutes or so. Stir well. Do not overcook the shrimp.
  • Serve over steaming hot rice. Since I use a lot of pepper already, I omit the hot sauce. Most of my family members end up putting hot sauce in it anyways!

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