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Shrimp creole

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Ingredients/Components

salt - 1 tsp
water - 2 c
salad oil - 1/3 c
paprika - 2 tsp
pepper - 1/8 tsp
bay leaf - 1 item
Tabasco sauce - 1/4 tsp
stalks celery, chopped - 2 item
cloves garlic, minced or pressed - 2 item
large onion, coarsely chopped - 1 item
cornstarch, mixed with 1/4 c - 2 Tbsp
hot, cooked rice - 3 4
medium green pepper, seeded and chopped - 1 item
cans Del Monte stewed tomatoes - 2 1/2
medium, raw shrimp, shelled and deveined - 2 lb

How to make shrimp creole:

In a 5 or 6-quart pan over medium-high heat, cook onion, garlic, green pepper and celery in oil until vegetables are soft and just beginning to brown (10 minutes). Stir in paprika and cook for 1 minute. Add tomatoes (break up with spoon) and their liquid, water, salt, pepper, Tabasco and bay leaf. Bring to a boil; reduce heat, cover and simmer for 20 minutes. Add shrimp and continue simmering until shrimp turn pink (6 to 8 minutes). Stir cornstarch mixture and add to pan. Cook, stirring, until sauce bubbles and thickens slightly. Remove bay leaf. Serve in bowls over hot, cooked rice. Makes 5 to 6 servings.

Recipe categories: Seafood, Shellfish, Shrimp.

Rating:

3.7

Average rating: 3.7, total votes: 9

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