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Growing up in the Deep South, I enjoyed the many seafood dishes my father made including crawfish or seafood gumbo, shrimp stuffed bell peppers, squash and shrimp, and piles of boiled crab and shrimp. Another dish he made often, because it is quick and easy was his version of shrimp creole. This is a variation on that long ago meal.
Total Time: 20-25 minutes, not including peeling shrimp
Yield: 5-6 servings
Serve over rice.
Heat the oil in a large pot on medium high; add onions, bell pepper, celery, and garlic and sauté until the vegetables are soft and translucent, about five minutes.
Stir in the tomatoes, water, bay leaf, paprika, cayenne pepper and salt, bring to a boil; reduce heat to low and simmer, stirring occasionally for 30 minutes.
Stir in the shrimp and continue to simmer, covered, until shrimp is heated through, about 3 to 4 minutes.
Bring to boil, stir in cornstarch and water mixture and cook 2 to 3 minutes, stirring constantly. Remove from heat, discard bay leaf and serve over rice.
By Ann from Richland, WA
Place these in skillet with small amount of grease. Cook until okra is brown; sprinkle flour over mixture to help brown and thicken. Add 1 can stewed tomatoes and water to desired consistency.
Saute' first 3 ingredients in bacon drippings until onions are golden. Add tomato paste, tomatoes, seasonings and herbs. Simmer for about 40 minutes until thickened. Add shrimp and salt. Simmer for 15 minutes.
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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
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
Source: A friend, Francoise
By Raymonde from North Bay, Ontario