Shrimp Creole from Holly Clegg

  • Yield: 6 to 8 servings


1-- onion, chopped
1/2teaspoon minced garlic
1small green bell pepper, cored and chopped
1/4cup all-purpose flour
1-- (28-ounce) can chopped tomatoes with juice
1cup evaporated skim milk
2pounds medium peeled shrimp
1-- bay leaf
1tablespoon Worcestershire sauce
1/4teaspoon cayenne or to taste
-- Salt and pepper
1bunch green onions, chopped


  1. In large nonstick skillet coated with nonstick cooking spray, sauté onion, garlic and green pepper over medium heat until tender, about 7 minutes.
  2. Add flour and stir 30 seconds. Gradually add chopped tomatoes with juice. Stir in evaporated milk, shrimp, bay leaf, Worcestershire sauce and cayenne, bringing mixture to a boil.
  3. Reduce heat and continue cooking 5 to 7 minutes longer or until mixture thickens slightly and shrimp turns pink. Add salt and pepper. Remove bay leaf and sprinkle with green onions before serving.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008. 

Nutritional Info *per serving

  • Calories 150
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 169mg
  • Sodium 522mg
  • Carbohydrate 13g
  • Fiber 1g
  • Sugars 8g
  • Protein 22g