A recipe from


Marsha’s Shrimp Creole

Adapted from the Sea Island Cookbook (Mrs. Leo Arnold) 

2 lbs shrimp (Size 21/25; wild, frozen)

½ green pepper, diced

1 cup water

½ med onion, finely chopped

¼ tsp sugar

1 cup minced celery

1 small can tomato paste

Salt to taste

1 tbsp butter

Red pepper flakes and tabasco for zip.

  1. Thaw shrimp in water.  Peel and devein.  Set aside.  
  2. Sauté pepper, onion and celery in butter.  Add other ingredients (except shrimp) and stew together for 10 minutes.  Add water, if necessary.   
  3. Add shrimp and simmer until white and cooked through (about two to four minutes longer.)  

Serve over cooked rice.

This was a family favorite while Marsha was growing up.