"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shrimp Creole on the Spot Recipe

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

Contributor:  
Contributor:  
Maria Beuten- Edward's wife
Added: Wednesday, July 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. long-grain rice
1 tsp. olive oil
1 c. chopped onion
1 c. chopped celery
1 c. chopped green bell pepper
1 T. worcestershire sauce
2 tsp. bottled minced garlic
1 tsp. cajun seasoning
1 bay leaf
1/2 tsp dried thyme
1/4 tsp. black pepper
1 dash hot pepper sauce ( or more to taste)
1 can diced domatoes seasoned with onion and
garlic
8 oz tomato sauce
1 pound cooked, peeled shrimp (fresh or frozen)

Directions:
Directions:
Add rice to 2 cups of unsalted boiling water, stir, reduce heat and simmer until rice is tender. (about 17 minutes) Meanwhile, heat oil over medium heat in nonstick skillet. Add onion, celery, pepper. Cook and stir occasionally until vegetables begin to get tender. (about 2 minutes) Add worcestershire, garlic, cajun seasoning, bay leaf, thyme, pepper and hot pepper sauce. Add the tomatoes with their juice and tomato sauce and stir well. Raise the heat to medium-high, and bring the sauce to a boil. Boil for 2 minutes then stir in the shrimp and cook until heated through. Add a bit of salt and taste then add more hot pepper sauce if desired. Serve at once over the hot, cooked rice.

 

 

 

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