Green Shrimp Creole

I suppose one could say that I haven't grown up yet.

Perhaps I never will.

I still like to play with my food.

Having a variety of colored tomatoes, and a freezer to keep them in, helps.

Green Shrimp Creole  

Total time: 30 minutes   


  • 12oz (350gr) cleaned shrimp 
  • 2 ribs celery, sliced
  • 1 onion, chopped
  • 1/2 green pepper, chopped
  • 2 cups green tomatoes, 15oz (450gr), chopped
  • 4oz (120gr) green chilies, chopped
  • 4 cloves garlic
  • 1 tbs olive oil
  • 2 tsp Worcestershire sauce
  • 2 tbs fresh oregano
  • 3 - 4 (or more) dashes green Tabasco or other hot sauce (optional)
  • Brown rice
  • 1/2 cup brown rice, quick-cooking
  • 1 cups chicken stock (or half water) or whatever your rice calls for

Green Shrimo Creole


  • Heat oil in medium nonstick skillet over medium heat.  
  • Add celery, onion, pepper and sauté for 5 minutes, until starting to become tender.
  • Add garlic and sauté for 1 minute more.
  • Add tomatoes, their juices and bring to a boil, stirring well.
  • Reduce heat to low and simmer uncovered for 10 minutes until vegetables are done and sauce starts to thicken. 
  • Add green chilies, Worcestershire sauce, shrimp and cook, stirring, until the shrimp curl and turn opaque, about 5 minutes.
  • Taste, add green Tabasco as desired.
  • Remove from heat and spoon over brown rice.
  • Brown Rice
  • Cook rice according to package instructions adding the herbs with the stock or water.
  • Fluff and serve.

I should have made green rice - not sure how, though.....


Thyme for Cooking 

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