Shrimp Creole

Recipe: Shrimp Creole

Ingredients

• 1 1/2 cups chopped onion
• 1 cup finely chopped celery
• 2 medium green peppers, finely chopped
• 1/4 cup butter
• 2 cloves garlic, minced
• 1 can tomato sauce
• 1 cup water
• 2 tsp. parsley
• 1 tsp. salt
• 1/8 tsp. cayenne red pepper
• 2 crushed bay leaves
• 16 oz. fresh or frozen cleaned raw shrimp
• 3 cups hot cooked rice

Ingredients

Cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. Simmer uncovered 10 minutes. Add water if needed. Stir in shrimp. Heat to boiling. Cover and cook over medium heat 10-20 minutes or until shrimp are pink and tender. Serve over rice. Serves 6,

By Robin from Washington, IA

Recipe: Shrimp Creole

Ingredients

• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 clove minced garlic (or more)
• 3 Tbsp. Shortening
• 1 (16 0z.) can tomatoes
• 1 (8 oz.) can tomato sauce
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1 Tbsp. Worcestershire
• 1/2 to 1 tsp. chili powder
• dash of bottled Tabasco sauce
• 2 tsp. cornstarch
• 12 oz. frozen shrimp, thawed
• 1/2 cup chopped green pepper

Directions

Cook onion, celery, garlic in oil until tender. Add tomatoes, tomato sauce, salt, sugar, Worcestershire, chili powder and Tabasco. Simmer uncovered 45 minutes. Mix cornstarch with 1 Tbsp. Water, stir into sauce. Cook and stir until thick. Add shrimp and green pepper. Cover and simmer 5 minutes. Serve over rice.

By Trudy from Springfield, IL

Recipe: Shrimp Creole

Ingredients

• 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
• 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

Directions

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