Aunt Betty’s Comfort Kitchen · Entertaining

Microwave Shrimp Creole

Name: Microwave Shrimp Creole
Total time: 20 min
Yield: 4 servings
Ingredients: 1 garlic clove; 150 g onion; 1 green bell pepper; 50 g celery; 42 g butter; 340 g tomato sauce; 120 ml red wine or water; 2 small bay leaves; 2 tbsp parsley; ½ tsp salt; ⅛ tsp cayenne; 340 g uncooked cleaned shrimp; Hot cooked rice, to serve

Shrimp creole from the microwave — the onion-pepper-celery trinity softened, simmered in a tomato sauce, and finished with shrimp added at the very end so it stays tender. Served over rice.

20 min total Microwave method

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Servingsamounts scale to match

Units

Ingredients

Add the shrimp last so it doesn't overcook. Softening the onion, pepper, and celery builds the creole base; the shrimp goes in only for the final few minutes plus a 5-minute stand — microwaved too long, it turns rubbery.

Easier, if you like

Frozen seasoning blend (onion, pepper, celery) skips the chopping.
Pre-cooked shrimp: stir in at the very end and microwave just 1–2 minutes to heat through.

Method

Cook's notes

Shrimp goes in last — it only needs a few minutes plus the stand. Overcooked shrimp is the one way to spoil this.

Naturally gluten-free served over rice.

Bump the cayenne (or add a little hot sauce) for more creole heat.

Microwave wattages vary — if the shrimp isn't opaque after standing, give it another minute.

Naturally gluten-free over rice

Gluten-free: it already is, served over rice (check the tomato sauce).

Meatless: swap the shrimp for a can of drained chickpeas or sliced mushrooms for a quick creole-style sauce.