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Shrimp Creole (or Seafood Creole) Recipe

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This recipe for Shrimp Creole (or Seafood Creole) is from The Lautermilch 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:  
1/2 C chopped onion
1/2 C chopped celery
1 clove garlic, chopped
1 lb. can (2 C) tomatoes (stewed tomatoes work best)
8 oz can tomato sauce
1 1/2 tsp salt
1 tsp sugar
1 T Worcestershire Sauce
1/2 to 1 tsp of chili powder
Dash bottled hot pepper sauce
2 tsp cornstarch
12 oz frozen raw, shelled shrimp, thawed
1/2 C chopped green pepper
Directions:
Directions:
Put all ingredients except shrimp and green pepper into a crock pot.
Cook as long as needed (all day on low, a few hours on high).

15 minutes before eating, add shrimp and peppers. Can also add some cornstarch in a bit of water (or the tomato broth) to thicken, if desired.

Serve over rice.
Number Of Servings:
Number Of Servings:
6ish
Personal Notes:
Personal Notes:
I double the recipe, and sometimes use both shrimp and scallops for a really nice (and easy) company dinner.

If cooking on a stove, the recipe calls for cooking the onion, celery, and garlic in a few T of shortening until tender, but not brown.

 

 

 

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