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Shrimp Creole Recipe

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This recipe for Shrimp Creole, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Marilyn Seebeck
Added: Tuesday, June 3, 2008
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. medium-size shrimp, fresh is best
2 c. chopped green onion
1 c. chopped green pepper
1 c. chopped celery
2 garlic cloves, minced
1/4 c. vegetable oil
1 (6 oz.) can tomato paste
1 1/2 c. chicken broth, divided
1 (14.5 oz.) can diced tomatoes, undrained
1 (8oz.) can tomato sauce
2 bay leaves
1 tsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. ground red pepper
2 tbsp. all-purpose flour
Hot cooked rice
Directions:
Directions:
Peel shrimp, and devein, or thaw if using frozen, and set aside.

Saute onion, green pepper, celery and garlic in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add tomato paste, and cook, stirring constantly, 1 minute. Stir in 1 cup chicken broth, diced tomatoes, tomato sauce, bay leaves, Worcestershire sauce, salt and red pepper; bring to a boil. Reduce heat and simmer, stirring occasionally, 20 minutes.

Stir together remaining 1/2 cup chicken broth and flour in small bowl. Whisk into tomato mixture, and cook, stirring occasionally, 5 minutes.

Add shrimp; cook 4 minutes or until shrimp turn pink. Remove and discard bay leaves; serve over hot rice.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
Prep: 25 Min. Cook: 35 Min.
Personal Notes:
Personal Notes:
This recipe is from Southern Living Favorites by WALKER OGLESBY from Tampa, Florida

 

 

 

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