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,
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Recipe: Shrimp Creole (05/27/2009)
Cook onion, celery, garlic in oil until tender. Add tomatoes, tomato sauce, salt, sugar, Worcestershire, chili powder and Tabasco. Simmer uncovered 45 minutes.
Recipe: Shrimp Creole (05/27/2009)
In a large skillet, saute the green pepper, onion, celery and garlic in oil until tender.
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Recipe: Shrimp Creole
Archived on 05/27/2009
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.
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.
