"The belly rules the mind."--Spanish Proverb

Shrimp Creole Recipe

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This recipe for Shrimp Creole, by , is from The Nicholson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Nicholson
Added: Sunday, December 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Tablespoons oil
2 Bell Peppers, large dice
1 Onion, large dice
3 Celery ribs, large dice
1 Tablespoon minced garlic
1/2 Cup shrimp stock or water
2 Pounds large shrimp, peeled and deveined
3 Cups tomato sauce
1 can diced tomatoes
2 Bay leaves
Creole Seasoning to taste

Directions:
Directions:
1. In a sauce pot, heat the oil. Add the onions, bell pepper, celery and garlic. Saute' until vegetable are wilted, about 7 minutes.

2. Add the shrimp and cook until they start to turn pink, about 4 minutes.

3. Add the shrimp stock and bay leaf and bring to a boil.

4. Add the tomato sauce and stir in to mix well. Reduce to a simmer and season to taste. Let simmer for 15 minutes or until shrimp are thoroughly cooked.

5. Serve over white rice or over your favorite broiled fish.

 

 

 

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