Shrimp creole
Shrimp creole
Ingredients/Components
- salt - 1 Tbsp
- salad oil - 6 Tbsp
- paprika - 1/2 tsp
- pepper - 1/8 tsp
- snipped parsley - 1 c
- large onions - 3 item
- or 4 cloves garlic, minced - 3 item
- 13 oz - 2 lb
- dashes Tabasco - 6 item
- raw shrimp in shells - 3 lb
- 1/2 seeded green peppers - 1 item
- hot, seasoned, cooked rice - 4 c
How to make shrimp creole:
Shell shrimp; cut out vein along outside curve. Rinse, drain and refrigerate shrimp until ready to use them. Cut green peppers into 1/2-inch pieces. Chop onions. Place all vegetables in automatic skillet or large, regular skillet; add oil and saute at 375° (medium heat) until tender. To tender vegetables, add salt, pepper, paprika, Tabasco and tomatoes. Cook at 225° (medium-low heat) 15 minutes, stirring occasionally. Add shrimp and cook just until shrimp get done. Turn automatic skillet to 150°. Mound shrimp mixture in center of skillet. Add parsley to cooked rice; spoon ring of rice around shrimp. (Or transfer shrimp from regular skillet to platter and surround with rice.) Makes 8 to 10 servings.Recipe categories: Seafood, Shellfish, Shrimp.
Rating:
Related ingredients:
sugar, salt, flour, stick margarine, water, mayonnaise
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