My husband’s signature dish – Shrimp Creole

Author: Dr. Michelle Durkin on 9 January 2017



What does Betty Crocker and my husband have in common? One of my favourite winter recipes - Shrimp Creole.

Believe it or not this recipe comes from a Betty Crocker recipe card that my mother-in-law gave to my husband when he started living on his own. Over the years he has perfected the spices and we've changed from serving it with brown rice to serving it with cauliflower rice.



1 1/2 cups chopped onion

1 cup finely chopped celery

2 medium green peppers, finely chopped

2 cloves garlic, minced

1/4 cup butter

1 can tomato sauce (15 oz)

1 cup water

2 tsp snipped parsley

1 tsp salt

1/8 tsp cayenne pepper

2 bay leaves, crushed

14 - 16 oz fresh or frozen cleaned raw shrimp

3 cups hot cooked rice


Cook and stir onion, celery, green peppers and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water, and seasonings. Simmer uncovered 10 minutes. Add water if needed.

Stir in shrimp. Heat to boiling. Cover and cook over medium heat for 10-20 minutes or until shrimp are pink and tender. Serve over rice.

Now I would love to hear from you. Try this recipe and tell me what you think OR let me know what your favourite winter recipe is. Leave a comment below and I’ll be back next week with another edition of Doctor as Teacher Tuesday.

2 Replies to “My husband’s signature dish – Shrimp Creole”

Mary Anne Chapman

We LOVE this recipe! Made it several times and there aren’t many leftovers.

Dr Michelle Durkin ND

Awesome! This would be a great recipe during the Belly Fat Detox as well if you use cauliflower rice 🙂

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