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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Shrimp Creole Recipe

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This recipe for Shrimp Creole is from Cooking from the Family Kitchen - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. chopped onion (white)
½ c. chopped celery
1 clove garlic, minced
3 tbsp. shortening
1 1-lb can tomatoes (not stewed)
1 8 oz. can tomato sauce
1 ½ tsp. salt
1 tsp. sugar
1 tbsp. Worcestershire sauce
½ to 1 tsp. chili powder
Dash bottled hot pepper sauce
2 tsp. cornstarch
12 oz. frozen shelled shrimp, thawed
½ c. chopped green pepper
Directions:
Directions:
In skillet, cook onion, celery and garlic in shortening till tender but not brown. Add tomatoes, tomato sauce, and next 5 ingredients. Simmer uncovered 45 min. Mix cornstarch with 1 tbsp. cold water; stir into sauce. Cook & stir till mixture thickens & bubbles. Add shrimp and green bell pepper. Cover; simmer 5 min. Serve with parsley rice ring.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Mom Scalise made this for us as we were growing up and it is an absolute fav!!! If you try it you will wow your guests!!!

I like a lot of shrimp in my creole so I tend to make the recipe with 1 lb. to 1 1/2 lb. of shrimp instead of what the recipe suggests.

 

 

 

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