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"Hunger is the best sauce in the world."--Cervantes

Shrimp Creole Recipe

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This recipe for Shrimp Creole is from The Crouch Family Cookbook Project, 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:  
2 lbs. frozen or fresh medium shrimps in shells
1 c. onion, chopped
1 c. stalk celery, chopped
1 c. chopped green sweet pepper
4 cloves garlic, minced
4 tbsp. butter
2 can diced tomatoes, undrained (individual sizes of 14 1/2 oz can)
4 tbsp snipped fresh parsley
1 tsp. paprika
2 bay leaf
4 tsp. cornstarch
4 c. hot cooked rice
1/4 to 1/2 tsp ground red pepper
2/3 c. cold water
Directions:
Directions:
1. Thaw shrimp, if frozen. Peel & devein shrimp, removing tails. Rinse; pat dry with paper towels. Set aside.

2. In large skillet, cook onion, celery, sweet pepper & garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomoatoes, parsley, 1 tsp. salt, paprika, ground red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered for 15 minutes.

3. Remove bay leaf. In small bowl, stir together cold water & cornstarch. Stir cornstarch mixture & shrimp into tomato mixture. Cook & stir until thickened & bubbly; cook & stir for 2 minutes more or until shrimp turn opaque. Serve over rice.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 mintues

 

 

 

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