WOW, I was so happy that I found this recipe for Saucy Creole Shrimp! When I was growing up my mother would make Shrimp Creole at least twice a year. I could remember chopping the celery and slicing to onions (back then we had to do it by hand, because nothing had been invented that would make it easier). But my mother and I made a day of it, along with putting it all together and then cooking it. All that time I spent with my mother…I look back now…It was the best time because we used to have meaningful conversations…joke around…it was like to GIRL FRIENDS IN THE KITCHEN.

This recipe thou doesn’t have the basic ingredients for the Shrimp Creole. I guess it has the UPDATED version…but I’m sure it would delicious. Check it out!!!

Here is what you need:

4 Tbsp. butter
2 stalks, finely chopped
1 large green pepper, finely chopped
1 medium onion, finely chopped
1 tsp. salt-free Creole seasoning
¼ cup flour
2 medium tomatoes, chopped
8 oz. clam juice
1 ½ lbs. peeled, deveined shrimp (16 to 20 count)
1 Tbsp. Worcestershire sauce
1 Tbsp. Louisiana-style hot sauce, plus more for serving
1 ½ cups white rice, cooked

However, I found this recipe in a magazine but don’t recall the name of it, but I’m sure you will enjoy it anyway. Check out Annette’s Sweet Treats now for the full instructions. Enjoy!