Shrimp Creole

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This southern Louisiana shrimp creole dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference, but don’t be scared of a little heat!

This southern Louisiana shrimp creole dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference, but don't be scared of a little heat!Shrimp Creole

 

With Fat Tuesday right around the corner, I was craving some Creole food and I knew exactly who to go to, my friend Mary from Deep South Dish. Her blog features authentic coastal southern recipes. I adapted this to make it lighter and used ingredients I had on hand.

Turned out delicious and it was quick and easy to make. Serve this over white rice, brown rice or would even be great over quinoa.

This southern Louisiana shrimp creole dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference, but don't be scared of a little heat!
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4.78 from 18 votes
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Shrimp Creole

1
3
1
SP
211.9 Cals 25.8 Protein 17.6 Carbs 4.6 Fats
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
This southern Louisiana shrimp creole dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference, but don't be scared of a little heat!

Ingredients

  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup celery, chopped
  • 2 cloves of garlic, minced
  • 14- ounce can of diced tomatoes
  • 8 oz tomato sauce
  • 1/4 teaspoon of cayenne pepper
  • 1/4 tsp Cajun Seasoning such as Slap Your Mama, more or less to taste
  • 1 bay leaf
  • 1 tbsp of all purpose flour, 1 tsp corn starch for gluten-free
  • 2 tbsp water
  • 1 lb of large shrimp, peeled and deveined
  • 2 tsp Worcestershire sauce
  • 2 tsp hot sauce, to taste
  • 1 medium scallion, sliced
  • 2 tbsp fresh parsley, chopped
  • salt to taste

Instructions

  • In a large skillet heat the olive oil over medium heat.
  • Add the chopped onion, green bell pepper, garlic and celery and saute until tender.
  • Add tomatoes and tomato sauce, cayenne pepper, cajun spice, bay leaf and bring to a boil.
  • Cover and reduce heat to low and simmer 20-30 minutes.
  • Make a slurry of the flour and water and stir into the tomato mixture.
  • Continue cooking for another 5 minutes.
  • Lightly season the shrimp with the Cajun seasoning and add immediately to the tomato mixture.
  • Add Worcestershire sauce and hot sauce; stir together.
  • Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through, adjust salt if needed.
  • Add chopped green onion and parsley and serve.

Notes

Adapted from Deep South Dish

Nutrition

Serving: 1/4th, Calories: 211.9kcal, Carbohydrates: 17.6g, Protein: 25.8g, Fat: 4.6g, Saturated Fat: 0.7g, Cholesterol: 172mg, Sodium: 668mg, Fiber: 4.2g, Sugar: 7.8g
Blue Smart Points: 1
Green Smart Points: 3
Purple Smart Points: 1
Points +: 5
Keywords: seafood dish, shrimp creole, shrimp creole recipe, shrimp dish, southern shrimp recipes

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158 comments

  1. Sorry..I usually love all of your recipes but was not impressed with this one. It really had no flavor other than a strong tomato flavor…Maybe I’d try it again with a few tweaks in the future but really not my favorite. 

  2. Been wanting to make this for a while and finally did last night. Why did I wait so long? Easy and yummy! Definitely going in the meal rotation!

  3. Easy & delicious – from a truly lazy cook. Family also approved.

  4. Definitely Top 5 Skinnytaste recipes. So much flavor in such a quick and easy recipe. As another reviewer suggested, double the batch and split to freeze half prior to adding the shrimp. 

  5. Loved this Shrimp Creole. Used Rotel for the diced tomatoes for some extra spice. Served over cheese grits for the best Shrimp and Grits I’ve ever had.

  6. Is 1/4 tsp Cajun seasoning the correct amount? And do you divide it for steps 3 and 7. I make my own Cajun seasoning. my family doesn’t like spicy. I also omit the cayenne pepper and use the hot sauce at the table. We love the flavor of this dish. It is going to be a regular item at our house.

  7. I cut the recipe since I live alone. Wonderful break from Chinese for shrimp and brown rice. The only small can of tomatoes I had were already premixed with chili peppers, so I used that, and it was suitably spicy. It’s excellent for anyone dieting on NOOM because it;s almost all “green” foods.

  8. I made this for dinner last night. I cut the amount of shrimp in half, since it was only the 2 of us. I made a full recipe of the creole. I had enough left for a second meal, and it is already in my freezer. The balance of spices was perfect. I did omit the hot sauce and had it on the side, but neither of us used it. I knew my creole seasoning and my cayenne pepper are hotter than some other brands I have used in the past.

  9. Does the shrimp need to be thawed first?

  10. I love this recipe. I make a double batch and freeze. All I have to do is thaw and add shrimp. A meal in a snap!!

  11. This is delicious! The only change I made was to use a little less cayenne and hot pepper sauce.. Also skipped the flour.  Will definitely make again.

  12. All the recipe seem very East to follow.

  13. My husband hates celery and can taste it in anything and everything. When making a soup, i use extra onions and carrots but what could I use to substitute in the recipe?

  14. Very good, cooking time about two hours. Doubled the veggies and added some liquid. Used large shrimp and cut into thirds, seemed let the flavor into the meat.

  15. So delicious and very easy to make. I went a little lighter on the Cajun spices and cayenne. Didn’t use the hot sauce but I think I could have.

  16. This was delicious and straightforward to make. Thanks so much for the recipe! 🙂

  17. added zucchini and summer squash because we needed to use it up. Also added a diced jalapeno! Amazingly spicy and delish!

  18. AMAZING!!! Will definitely make this again! I added a few red pepper flakes to give it the kick, but man it is full of flavor. Thanks so much for sharing!

  19. Easy to make, versatile, and so flavorful! I used ingredients I had on hand and had success. You can change up the spice level and ingredients easily.

  20. We made this dish for Mardi Gras and it’s my husband ‘s new favorite! Very good! 

  21. Love this recipe, though we leave out the hot sauce — it’s spicy enough for us with the cayenne and Creole (cajun) sauce — and we sub red peppers because we dislike green. The cajun seasoning is mentioned in steps 3 and 7, which is unfortunate if you don’t read ahead and use up all the seasoning in step 3. But this is still one of my all-time favorite dishes.

  22. Unfortunately, I did not have bell peppers but this was delicious and very quick which is a plus.   I’ve definitely saved the recipe.

  23. It’s been a few hours since I’ve consumed this dish and my belly is still happy.    It totally satisfied my smoky, tomato spicy craving.   I served it with roasted red pepper and quinoa.  There was lots of sauce to mix in with the quinoa.  Will definitely make again!  Yum! 

  24. Do you have the calculations for Free Style Points?

  25. I made this dish for dinner tonight. It was delicious. I followed the recipe to the tee.  It was perfect but a tad spicy so if your not a fan of spicy food I would suggest cutting back on the cayenne pepper or the hot sauce at the end of the recipe.  I served it over white rice.

  26. Pingback: Skinny Slow Cooker Creole White Beans and Chicken

  27. Hi Gina! This is an old recipe but I was wondering if the serving size is 1/4 cup or just 1/4 of the total meal? Thanks 🙂

  28. Thanks for noticing! I just checked again.

  29. Pingback: Get a taste of Mardi Gras with these New Orleans-style recipes – Standard Examiner Food

  30. I can think of no better compliment then to say I would have served this to my proud Cajun mother-in-law and she would have enjoyed every bite of it. 

  31. Wow! Just made this tonight – it is amazing!!! I did cut back to 1 tsp Worcestershire and 1 tsp hot sauce…I served it over brown rice and it will be a favorite. Next time I have company it will be on the menu. Thank you.

  32. What a great recipe to keep coming back to! My boyfriend is from Georgia, so he was hesitant to "let" me make this for him, because no one could make it better than his dad.

    Let's just say he went back for seconds and the first thing he said when he finished was "That was SOO much better than my dad's shrimp creole!" LOL! And when his dad visited a few weeks later, he even told me to give his dad this recipe!!!!

    Love it – can't wait to make it again – have bookmarked and pinned it for future use!!

  33. Awesome version of this recipe! I've made twice already, and added some leftover frozen spinach the first time, and some zucchini this past time. Incredible flavor and can be stretched with any extra veggie you might have on hand. Served with brown rice – YUM!

  34. I made this for dinner last night. The only change I made was to bake some Mahi Mahi and use that instead of shrimp. I used the Minute Rice Multigrain Rice — sooo good — nutty and tasty. I laid the fish on the rice and dipped the creole over it. It was beyond words in taste!!!!! We absolutely loved it!!! It will be on the table the next time we have dinner guests.

  35. This is great! Made it tonight fairly true to form. Better than other recipes that I've tried. Love it!

  36. My fiance and I lived in New Orleans for a long time and were missing the food so we tried this recipe. Love it!

    We used a lot of veggies and the whole can of tomato paste and skipped the cayenne. Brown rice to be extra healthy! I'd cut back on the hot sauce too, or use the green Tabasco instead of red.

  37. This was amazing! I didn't have a couple of the ingredients but it still came out awesome. Kudos!

  38. This is easily one of my all-time favorites thanks to you Gina! Thank you so much for your blog!

  39. Have this cooking now. My sample was wonderful. I am really looking forward to supper in a few minutes .

  40. YUM!!!

  41. Fantastic! I sauteed some low-fat andouille sausage with the sauteed vegetables. I was able to skim the sausages off the top of the stew for my picky eaters before I added the shrimp. I put my shrimp in frozen. Finally, instead of purchasing creole seasoning I made Emeril's recipe from spices I already had in my pantry. Thanks Gina for the wonderful recipe. Is that cookbook coming?

  42. My 17 year old daughter found this tonight & what a winner! We did not have green pepper so we added sliced fresh mushrooms with all the other amazing ingredients! Why have we not made this till tonight? Awesome, Gina!!! Another winner & we LOVE you!

  43. We analyzed 14,000 recipes from over 2,000 websites and found this recipe to be in the top ten of most nutrient dense recipes! Not too surprising coming from SkinnyTaste, but impressive nonetheless. http://blog.yumprint.com/2012/10/the-ten-most-nutrient-dense-recipes-on.html

  44. This was amazing & had just the right amount of spice. I give it an At (served mine with white rice 🙂

  45. WOW – this was SO delicious and a lot easier than I expected. Thank you for being such a great source for healthy, flavorful, and not-too-hard-to-make recipes! This recipe is one I will definitely make again.

  46. This was wonderful and very flavorful! I cut the cayenne and hot sauce in half but kept eyerything else the same, and it was the perfect amount of spiciness for me. I like spicy food but I think the recipe as written would have been too hot for me 🙂

  47. OMG , this was amazing! I don't usually like seafood but couldn't get enough of this delicious dish. Served over low fat cheese grits. My sister, who paid 16.00 for this same dish at a Nashville restaurant this week, said this was 10 times better. Love your website and everything I've made from it so far.

  48. Hi, I just discovered this site and am a big fan so far. For this recipe, I was wondering if I could use already cooked shrimp (bought frozen and then thawed) and just reduce the cooking time of it so that they don't get tough? Or should I just bite the bullet and get raw shrimp? Thank you!! Molly

  49. Hi Gina,
    I have just discovered your site through pinterest. I just made this for my husband and I and we loved it! Thank you so much for your recipes. All of them look amazing and I can't wait to try more.

  50. As a born and bred Cajun I cannot wait to try this!! Love finding Cajun food lightened up to keep on track! Thanks and keep them coming!

  51. Gina, thanks so much for this recipe! I made it last night and had some leftovers for lunch today! I love how spicy it is! I am definitely going to make this one again! I love how you have lots of shrimp recipes! Trying the coconut, lime, tomato and cilantro recipe next and many more! I literally sit in front of the computer and do my online grocery order while finding great recipes on your web site! Slightly (I mean totally) obsessed with your site!!! I've neglected all my cookbooks for your site!

  52. This was absolutely amazing!!! My whole family loved including my kids who don't mind the heat 🙂 Thank you for this one, its gonna become a family favorite now!

  53. Made this tonight and it was yummy. Just the right amount of spices. Served over brown rice and paired it with a glass of sparkling wine.

  54. Had a great 'kick' to it. Served it over brown rice….YUMMY!

  55. Made this for Fat Tuesday and it did not fall short of DELICIOUSNESS! My DH cannot do real spicy foods so I omitted the cayenne pepper & only used 1 tsp of hot sauce and it was absolutely PERFECT! Thanks to you Gina, I have been dubbed the 'fun cook' of the family =)

  56. I made this last night and it was excellent. I pureed the sauce a little with an immersion blender (DH doesn't like chunky cooked tomatoes) before adding the shrimp. It was thick enough that it didn't needed the slurry to thicken. There was plenty of sauce…I could have added more shrimp for another serving. Definitely a repeater.

  57. I made this last night for dinner and it was delicious. I used a smooth marinara sauce instead of the plain tomato sauce and it still seemed to work great. My 2.5 year old even ate it!

  58. I made this dish this weekend and it was great. I might have used a tad too much Slap your Mamma seasoning as it was almost too spicy. 🙂 I would recommend to others to go easy with it and add more to the finished dish. I generously seasoned the shrimp!

  59. Made this tonight for our family. AMAZING! It will definately be a repeated dish, as so many of your's are!

  60. I made this tonight for my family and it was absolutely delicious!

  61. This dish was deeeelish!!! This will definitely become a staple in my recipe arsenal 🙂

  62. I made this tonight and it was SO good and SO filling!

  63. what exactly do you mean by tomatoe sauce ? tomatoe paste ?

    very excited to make this tomorrow !

    thanks,

  64. question: what if you substituted chicken instead of shrimp? can you tell me how that would change the point value? thanks, candi

  65. My husband and I made this last night and it was delicious. It had great flavor and all the New Orleans spice that we hoped for. Thanks again for sharing.

  66. Gina, I have everything for this dish…except the slap your mamma seasoning. How would this dish be if I leave it out?

  67. This is perfect! I just happen to have all of these ingredients laying around. I'll definitely be making this for dinner tonight. Thanks for the recipe!

  68. I made this last night for my grown kids, their friends, and my husband. What a hit! They all said it was great at the table. Later, though, several came searching for me to tell me again how much they enjoyed the meal. Now that last part almost never happens. Thanks for sharing.

  69. I am making this next week. Thank you, Gina.

  70. Gina, I agree with everyone – this sounds delicious and I'll make it for Fat Tuesday. For everyone who is asking about King Cake, I just saw this recipe on the Weight Watchers site yesterday. Haven't tried it, but it cautions to make it the day you want to eat it so it doesn't dry out. http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=90651

    Thanks for all the wonderful recipes, Gina.

  71. Gina, this is fantastic- I made it for my pasta-loving boyfriend last night by serving it over whole wheat spaghetti. AMAZING flavour! We both loved it. 🙂 Followed up the meal with your chocolate-covered strawberries. I have so appreciated your Valentine's ideas! 🙂

  72. My boyfriend loves loves loves cajun cooking – I'm gonna try this with scallops, because that is what I have on hand. I know they aren't native to the region, but they're so darn delicious! I'm also attempting my first king cake this year (not so skinny, but who doesn't love a good fatty baking challenge?). Thanks for another inventive recipe!

  73. SORRY!! Noticed that my cap lock was on! Was not YELLING at anyone!! LOL!!!

  74. TO THE OKRA QUESTIONS: I AM A NATIVE LOUISIANA GIRL AND YOU WOULD NOT PUT OKRA IN CREOLE OR AN ETOUFEE. OKRA CAN ADDED TO SOUPS LIKE GUMBO TO HELP THICKEN OR IT CAN BE ADDED TO PEAS (LIKE FIELD PEAS OR PURPLE HULL PEAS) WHICH HAVE A THIN JUICE. MANY DO NOT LIKE THE SLIME THAT OKRA RELEASES BUT THAT IS HOW IT THICKENS THE BROTH. I PERSONALLY PREFER NOT TO ADD IT TO GUMBO EVEN THOUGH IT TASTES FINE WITH IT. MY GUMBO JUST DOES NOT NEED IT! CREOLE AND ETOUFEE ALREADY HAVE A THICK BASE THEREFORE THERE IS NO NEED TO ADD IT! BESIDES, I DO NOT BELIEVE, IMHO, THAT IT COULD OR WOULD IMPROVE THE TASTE OF A CREOLE OR ETOUFEE. WITH ALL OF THIS BEING SAID, THE CHOICE "TO OKRA OR NOT TO OKRA" IS UP TO THE INDIVIDUAL.

  75. YummY!! Gonna have to try this Gina! I <3 your site 🙂 Happy Fat Tuesday!!

  76. Holy Yum Yums! This dish looks amazing! I love cajun food! Going to make this soon!

  77. I love that you save me from the "what's for dinner" job that I am so very bad at.

  78. Love this recipe! Have made it several times- thanks for reminding me to make it for Mardi Gras- great idea!

  79. Do you have a jambalaya recipe?

  80. Hi, Gina —

    I'm in love with this recipe. Which is definitely saying something because I'm from New Orleans; we always think our food is perfect the way it is. But a lot of Cajun/Creole food is fattening, so I've had to shy away from it. I want to host a Mardi Gras party, though, so that my friends from the north can have a glimpse at my background. So I was hoping you could "skinnify" a couple of my favorites?

    http://allrecipes.com/recipe/crawfish-etoufee-2/detail.aspx

    http://allrecipes.com/recipe/cajun-chicken-and-sausage-gumbo/detail.aspx

    And the most important feature at any Mardi Gras bash: http://allrecipes.com/recipe/mardi-gras-king-cake/

    • I'm sorry I didn't see this sooner! Probably won't get around to it this yer since it's only a few days away!

    • I use this Shrimp Creole recipe as the base for a chicken and sausage gumbo – I sub out one chicken breast and 7 oz. of turkey smoked sausage in place of the shrimp – it sounds almost exactly like the recipe you posted!

      I second the king cake request!

  81. Delicious! Just made this for dinner and my husband and I both loved it. A little spicy for my taste, but I'm kind of a wuss. My husband thought it was perfect and didn't even add salt, which he normally does when I cook something healthy. Thanks for a tasty, healthy option.

  82. Just finished eating this for dinner. Absolutely fabulous! Thanks for another great dinnner!

  83. Another great recipe! Thanks!

  84. Another winner at our house, thanks Gina! Served with rice and some steamed cauliflower on the side. My husband repeatedly raved over the shrimp, and then topped his cauliflower with the sauce that was left in the pan. We'll definitely make this one again. (I also loved that I had all of the ingredients on hand.)

  85. Made this tonight…Awesome! Was out of cayenne, so used some roasted red pepper flakes. We love spicy food, & the recipe is perfect. Also, we do low carb, so omitted the rice, but I could tell it would have been even better with!

  86. Hi Gina- This was wonderful! I didn't add the hot sauce because I wanted to see how hot it was with just the cayenne and thought I could add it afterwards if I wanted to. I loved it wtihout- it was just spicy enough to make my nose sniffly! haha- Delish! 🙂 Thank you! ~Amy

  87. This is a wonderfully flavored dish!! Thanks Gina. My family had second helping including my 4 & 7 yr old!! Dawn

  88. as usual….LOVE IT!! I LOVE YOUR RECIPES!!!! i kept all the spice and everything the same, except celery….it was the ONLY ingredient i didn't have already so i skipped it! quick, easy, and DELICIOUS! Seriously, you're making me actually enjoy cooking! Thanks again!! 🙂

  89. Great Sam! I am happy to help.

  90. We have tried many recipes of yours and loved them ALL. However, this is, hands down, our favorite! The spice was just right and the flavor was just amazing! Thank you for making me look like an awesome cook!

  91. I made this dish last night and it was delicious!!I love your website a lot of creative recipes!

  92. I think this is my favorite recipe so far. My husband and I love spicy food, so we made this even hotter and it turned out wonderful.

  93. OMG! This was absolutely delicious! It's hard to believe it's low calorie and low fat. With recipes like this, I won't stay overweight for long, lol! Thanks, Gina!

  94. I'm o happy you all enjoyed this!!

    BazookaBobcat – I think anyone can cook! Glad you liked it!

  95. This might be the best thing i've ever tasted!

  96. Let me preface this by saying that my husband does NOT know how to cook. But last night I was sick so I printed out this recipe, took out everything he'd need, and said "Here. Cook this."

    Aside from shouting questions to me every two minutes, he did really well. And this recipe was INCREDIBLE. We made long grain brown rice with it and it was filling and insanely tasty. Another home run, Gina!

  97. Great recipe!!!! We really enjoyed this one!

  98. Making this AGAIN tonight!! Yummy!

  99. This dish was amazing! Loved it.

  100. I love your site!

  101. SO GOOD! Made this for dinner tonight. Thank you!

  102. I made this for dinner tonight. Oh my it smells soooo good and I cant wait to taste it. I added brown rice so I look forward to a filling experience.

  103. Smart idea!!

  104. Made this tonight and it was wonderful! My husband doesn't like peppers and onions so after the sauce was cooked i blended everything in the food processer and then put it back in the pan – he had no idea and cleaned his plate. Thanks, I love your site and can't wait to try more recipes. I put the leftovers into freezer bags so i can have them next week for lunch.

  105. OMG! This was FANTASTIC! Just heated on 50% power in the mic as to not toughen the shrimp, and I am in lunch heaven! Awesome recipe, and easy to make. 🙂

  106. Actually, it was so delish, I had to share it on my blog too!

    http://www.gooddayasheville.com/2011/3/9/shrimp-creole-healthy-and-delish-from-gina

  107. I made this for Fat Tuesday and it was a real hit!! We skipped a grain since we were having dessert but the recipe is so saucy – and you don't want to miss out on the sauce! – that it really should be served with something to sop it up.

  108. Kristan, I think we were typing at the same time, thank you for listing the serving size.

  109. Alison, easy way to divide it is to weigh the whole thing, then divide the weight by 4.

    Lynne, love that 🙂 Lynne & Gina!

    Jessica- no the rice would be extra.

    Amy/Jule- Happy Tuesday!!

  110. I made this for dinner tonight as well. I agree that it is so super amazing. I can't wait for the leftovers for lunch tomorrow! I only cut down on the hot sauce to 1/2 tsp. I don't like much spicy stuff, but this was just right. Added 1/2 prepared Minute brown rice for a 9 PP dinner. Thanks again, Gina!

    Allison – I measured my completed recipe out before serving and got about 4.5 cups. So I'd say the serving size is 1 – 1 & 1/8th cups (1 cup and 2 Tbsp). I measured out 1 cup for my portion and it was the perfect amount to feel satisfied.

  111. Made this for dinner tonight. AMAZING! And so easy and healthy. I left out the hot sauce but it was still pretty spicy for us wimps. I guess my Cajun seasoning is pretty hot.
    My husband and I love you, Gina!

  112. made this for dinner tonight and it was delish! thank you for the recipe and happy ft tuesday

  113. Sounds great Gina! I just made a Jambalaya with Shrimp and Andouille sausage (inclusive of rice) for 11 pts tonight! It was delicious and had so much flavor! It will be my Fat Tuesday post on my blog! I'd like to try the shrimp creole….my grandmother always made it growing up…so maybe I'll love this too!

  114. Delish! Perfect for Mardi Gras!

  115. does the 5 points include the rice? I can't see how shrimp and veggies with a bit of flour rakes up 5 big points all on its own. I counted rice and shrimp separate when I made this on Friday, regardless of point value, Gina this is delish! And the a new fav of the Mexican hubby, Gracias!

  116. This is so yummy to the bite. Can't wait to try it here home.

  117. Very excited to try this!

    Going to serve it over spaghetti squash, hope it's good!

  118. What an AWESOME recipe and very easy. Having had no experience with Creole foods I was excited to try this. I made this recipe last night and it was VERY good!! Only things I did different is I added the entire can of sauce I had (14 oz. instead of the 8 oz.)as I hate wasting or saving those amounts I don't use…ha! I also made it without the flour slurry as it seemed to be thick enough after simmering for 30 min. Otherwise the seasoning I kept the same. My 12 yr-old thought it had a bit of heat to it but not bad enough he wouldn't eat it. I didn't think it had enough so added more Frank's to mine as I was eating it as I LOVE spice!

    I've decided that Gina's webside/recipes are going to be my "Julia Child's" experience like in the movie "Julie & Julia"…ha! I'm going to cook my way through Gina's recipes.

    Thanks again Gina for another awesome recipe….haven't found one yet, that I don't like. 🙂

  119. I know you put in the serving size as 1/4th of the recipe… so would that make it 1 c.? 2 c.?? Don't want to overestimate my portion, as I'm often tempted to do 🙂

  120. Thanks Roz!

    About the okra, I don't have to much experience cooking it, but I don't see why not!!

    The beauty in cooking your own food is you can adjust the spices to your taste so I would taste as I go to make sure it works for your palate.

    Enjoy your Fat Tuesday!!

  121. I made this tonight! So delish! Yummy! Thanks

  122. Hi Gina, WOW…this looks amazing. I have some shrimp in the freezer so have bookmarked it and will give it a go. Thanks as always for your STELLAR recipes!! (your site is a favorite of most of the folks in my weight watchers group!)

  123. Tricia, yes I wouldn't give this to my little one.

    Carolyn, I added the juice.

  124. did u drain the diced tomatoes or add the juice with it?

  125. Very Yummy! We made it tonight, and my husband and I agreed that it can go in my favorites collection. I did cut back on both the cayenne and hot sauce by half. It was just right for wimpy me this way. Unfortunately my one-year-old did not agree; it was a little too much spice for his sensitive little mouth. I should have known. He's better now, and there's more for me tomorrow 🙂

  126. Delicious looking! I love shrimp and it is such a great calorie bargain.

  127. Would okra be an ok addition to this dish? I've never cooked okra myself before but it popped into my head when I saw this!!

  128. I can't believe this dish isn't fattening and loaded with calories. I am so making thing tonight as shrimp being one of my favorite things to eat.

  129. Gina I'm so excited to try this?!?! Anyway you might be brave enough to tackle slimming down King Cake? It's so hard to avoid it this time of year, a healthier version might be the trick when everyone else is bringing the full fat version!

  130. You're welcome for the inspiration! I try to please all palates even if that means it's not something I would ordinarily eat.

    Lauren, she's actually going for biology, somehow they showed us the biochem lab. Way over my head! 🙂

  131. your recipes are always so delicious. I love how you incorporate foods and recipes for different styles of cooking. Now all I'm waiting for is a skinny tamale recipe! Yum!

  132. We had king cake at work the other day and it made me realize how close Mardi Gras was. This looks simply delicious.

  133. I have some shrimp that needs to get used up, this looks right up my alley!!

  134. Shrimp Creole is one of my husband's favorite dishes! Can't wait to try your version.

  135. YUMMMM :)))))

    So fun you went on college tours with your daughter recently! And even more fun they were in biochem departments 😉 Tell her to check out Northeastern…wink wink

  136. Yum! I've had Mardi Gras on my mind for the last few days and this is just perfect to make on Tuesday. Btw, I've been following your blog for a little while now, and it's been such a huge help as I'm trying to cook healthy and tasty dishes more. So thanks for the inspiration!

  137. Can you believe Mardi Gras is next week!

    Indiansimmer- It really is wonderful, this dish didn't need too much work to lighten up either and I always have shrimp in my freezer so it's something I can make anytime.

  138. I think I'll throw some okra in it too..

  139. This is going on my list to try!!! Can't wait!

  140. U have NO idea how much I'm loving u right now! Creole n Cajun cuisine are two of the gifts America could have given me. I'm so glad I moved to the years from India a few yrs back and got exposed to some of the finest cuisines of the world and now thanks to you I can try it in my kitchen and also not feel very guilty abt it!

  141. Gonna try this with chicken instead of shrimp for dinner tonight!

  142. This looks great! I am always looking for new meatless dishes, I will be trying this next Friday for lent!

  143. Looks delish, I'm making this next week! Thanks for making such great recipes!!

  144. Yay! I LOVE cajun dishes and I'm excited to see one here! 🙂

  145. Holy yum. Gina, you're help keeping my weight in check since I eat out so often for my blog. Thanks for keeping it lighter, healthier, but still delicious!

  146. It is almost Mardi Gras, now isn't it? How crazy. Time is flying! Great flavor in this sauce.

  147. Sounds great and so much healthier than my traditional version!

  148. This looks wonderful! Is definitely going on my list to make for next week!