You are here: Home » Recipes » Shrimp or Crab Creole Shrimp or Crab Creole Recipe by Favorite Recipes Press Yield 2 to 4 servings You will think you are in Louisiana after the first bite! PrintEmail Ingredients 1 -- recipe Creole Sauce below1 1/2 pounds raw shrimp, peeled and de-veined or 1 dungeness crab, scrubbed and cleaned1 teaspoon cornstarch dissolved in 1/4 c waterCreole Sauce:1 cup chopped onion1 cup chopped green pepper1 teaspoon minced garlic2 -- (14 1/2-ounce) cans diced tomatoes1/2 teaspoon chili powder1 -- bay leaf1 teaspoon minced fresh, or 1/4 teaspoon dried, parsley (or cilantro)1 1/2 teaspoons salt1/2 teaspoon crushed red pepper flakes, ground cayenne, or Cajun seasoning Instructions Prepare Creole Sauce below. To prepare Creole: While sauce is simmering, prepare shrimp or crab. Rinse, peel and devein shrimp. If using crab, clean crab thoroughly. Break off claws, remove body shell and clean out lungs, and other insides. Rinse crab under cold water. When sauce is cooked, add shrimp or crab, bring to a boil then reduce heat to medium and simmer with shrimp for 5 minutes or with crab for 20 minutes, uncovered. Add cornstarch water, stir and simmer for 2 minutes. Adjust seasoning if necessary. Serve immediately over hot steamed rice. To prepare Creole Sauce: In a 3 or 4-quart heavy saucepan brown onion, green pepper and garlic oil until tender. Add remaining ingredients. Cover and simmer 45 minutes, stirring frequently and adding liquid if necessary. Remove bay leaf. Use to bake fish filets or to make seafood creole. Serve over steamed rice. Recipe reprinted with permission from the Just for Mom’s Foundations’ Down Home Delicious (Peggy Touchtone Sholly, 2007).