"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Shrimp Creole Recipe

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This recipe for Shrimp Creole, by , is from Johnson Family Cookbook, Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Reddell
Added: Thursday, February 10, 2011


1 lb medium shrimp in shells
1 medium onion chopped
1 stalk celery chopped
1 small green sweet pepper chopped
2 cloves garlic, minced
2 T
1 14.5 oz diced tomatoes, undrained
1/2 tsp paprika
1/4 tsp salt
1/8-1/4 tsp cayenne pepper
2 T snipped fresh parsley
2 c hot cooked rice

Peel and devein shrimp, removing tails. Rinse shrimp; pat dry. Set aside.

In a skillet cook onion, celery, sweet pepper and garlic in hot butter over medium heat about 5 min or until tender. Stir in undrained tomatoes, paprika, salt and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered for 5-8 min or until thickened.

Stir in shrimp and parsley into tomato mixture. Cook, stirring frequently, for 2-4 min or until shrimp are opaque. Serve over rice.

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