Shrimp Creole For One

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Shrimp Creole For One, a classic Louisiana dish made with garlic, onions, green bell peppers and tomatoes. The perfect size when cooking for one.

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Shrimp Creole For One, a classic Louisiana dish made with garlic, onions, green bell peppers and tomatoes. The perfect size when cooking for one. | zagleft.com

It seems as though I’ve been sharing shrimp recipe after shrimp recipe with you lately. I can’t help myself, the shrimp in our local grocery stores have been big and beautiful and absolutely perfect for adding to recipes.

I’m originally from New Orleans and eating seafood several times a week isn’t a strange thing. From spicy shrimp tacos to catfish recipes to seafood stuffed eggplant casseroles, I could probably enjoy a new seafood recipe every single night of the week.

When I travel back home, I always enjoy indulging in a few of my favorites and this Shrimp Creole For One recipe is very reminiscent of the Shrimp Creole from home.

Shrimp Creole is a tomato-based dish that’s slightly spicy and incredibly delicious. This easy Shrimp Creole For One is the perfect size if you’re cooking for one.

Shrimp Creole For One, a classic Louisiana dish made with garlic, onions, green bell peppers and tomatoes. The perfect size when cooking for one. | zagleft.com

This Shrimp Creole begins with the trinity of vegetables – chopped onions, celery and green bell peppers simmer on the stove until the onions soften.

Shrimp Creole For One, a classic Louisiana dish made with garlic, onions, green bell peppers and tomatoes. The perfect size when cooking for one. | zagleft.com

When the vegetables soften, add in a can of diced tomatoes and a pinch of salt and cayenne pepper and simmer for 10 minutes.

Shrimp Creole For One, a classic Louisiana dish made with garlic, onions, green bell peppers and tomatoes. The perfect size when cooking for one. | zagleft.com

Whisk together a little flour and water to make a slurry and slowly add it to the pan, then simmer for 5 minutes longer. This will thicken the sauce. By whisking the water and flour together in a separate bowl, you prevent any lumps from forming in the sauce.

Then, stir in a little Worcestershire sauce and a touch of hot sauce and then add the shrimp.

Shrimp Creole For One, a classic Louisiana dish made with garlic, onions, green bell peppers and tomatoes. The perfect size when cooking for one. | zagleft.com

I use about 3 ounces of shrimp and depending on the size, you should have 1/2 a cup or so of shrimp.

This Shrimp Creole is a recipe where it’s okay to use a little more or a little less shrimp. If you love shrimp, feel free to add a few more. The shrimp are so delicious when they’ve cooked in the sauce, I could nibble on them straight out of the pan.

Shrimp Creole For One, a classic Louisiana dish made with garlic, onions, green bell peppers and tomatoes. The perfect size when cooking for one. | zagleft.com

Being in Houston now, I can usually get Gulf shrimp and I use it when I can. If you can’t get fresh shrimp, use frozen. It’s what I use when I can’t get fresh. Just thaw the shrimp under cool running water, then add it to the Shrimp Creole to cook.

Serve over a bowl of hot steamed rice.

Shrimp Creole For One, a classic Louisiana dish made with garlic, onions, green bell peppers and tomatoes. The perfect size when cooking for one. | zagleft.com

Enjoy!

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Shrimp Creole For One, a classic Louisiana dish made with garlic, onions, green bell peppers and tomatoes. The perfect size when cooking for one. | zagleft.com
Print
Shrimp Creole For One
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Shrimp Creole For One, a classic Louisiana dish made with garlic, onions, green bell peppers and tomatoes. The perfect size when cooking for one. | zagleft.com

Course: Main Dish
Servings: 1 person
Author: Joanie Zisk
Ingredients
  • 1 tablespoon butter
  • 1/2 cup chopped onions
  • 1/4 cup chopped green bell peppers
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1 14.5-ounce can diced tomatoes
  • 1/4 cup water
  • 1/2 tablespoon all-purpose flour
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce
  • 1/2 cup peeled and deveined shrimp
  • 1/2 teaspoon creole seasoning
FOR A SINGLE SERVING OF RICE
  • 1/2 cup water
  • 1/4 teaspoon kosher salt
  • 1/2 tablespoon butter
  • 1/4 cup white rice
Instructions
  1. Heat a 10-inch medium saucepan or skillet over medium heat and melt the butter. 

  2. Add the onions, peppers, celery and garlic to the pan. Season with salt and cayenne pepper. Cook the vegetables, stirring occasionally until slightly softened, about 6 to 8 minutes.

  3. Stir in the diced tomatoes. Bring the mixture to a boil and reduce to a simmer; continue to cook for 10 minutes.

  4. In a small bowl, whisk together the water and the flour and add the the tomato mixture. Continue to simmer for 5 minutes, stirring occasionally.

  5. Add the Worcestershire sauce and the hot sauce and continue to cook for 5 minutes longer.

  6. Season the shrimp with the creole seasoning and add to the pan. Cook the shrimp until they are pink and cooked through, about 5-6 minutes.

  7. Taste and add additional salt, if necessary.

  8. Top with chopped green onions and serve over white rice.

TO MAKE A SINGLE SERVING OF RICE
  1. Bring the water, salt and butter to a boil in a small saucepan. Stir in the rice.

  2. Reduce to a simmer and cover with a lid.

  3. Simmer for 20 minutes or until all water is absorbed.

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Products used in this recipe…

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6 COMMENTS

  1. This looks really good and your “for one” recipes are starting to make me think. I’m not quite an empty nester yet, but I’m used to cooking for a crowd and our household has started shrinking. And there are nights it is just the two of us. Love your recipes! 🙂

  2. This dish looks incredibly delicious! I’ve been craving shrimp lately, and this recipe looks absolutely perfect.
    I think I’ll add the ingredients to my shopping list and make it tonight! Thanks for sharing.

  3. Keep the shrimp recipes coming, it is the perfect time of the year for them! Thanks for breaking down the recipe to smaller portions, seems some always make sooooo much and we are eating it for days.

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