Shrimp Creole


  • 1/2 cup chopped pepper
  • 1/2 cup chopped onion
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 2 tsp. canola oil
  • 1 cup clam juice or chicken broth
  • Ad
  • 1/4 cup tomato paste
  • 2 tbsp. minced fresh parsley
  • 1/2 tsp. seafood seasoning
  • 1/2 tsp. dried thyme
  • 1/4 tsp. pepper
  • 1/8 to 1/4 tsp. cayenne pepper
  • 1/2 lb. uncooked medium shrimp ( I use cooked shrimp)

  • Hot cooked rice


In a large skillet, saute the green pepper, onion, celery and garlic in oil until tender. In a small bowl, combine the clam juice or broth, and tomato paste; add to the pan along with parsley and seasonings. Bring to a boil. Reduce heat, stir in shrimp. Simmer uncovered, for 15 - 20 minutes, or until slightly thickened. Reduce simmering time if using cooked shrimp if desired. Serve over rice.

Source: A friend, Francoise

By Raymonde from North Bay, Ontario


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