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Poblano Shrimp Creole Recipe

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This recipe for Poblano Shrimp Creole is from The Kelley Family and Friends Cookbook , 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:  
3 doz. medium shrimp, cleaned
2 T. olive oil
˝ stick butter
˝ onion, chopped
4 stalks celery, chopped
1 clove garlic, minced
1 16 oz. can diced tomatoes
1 T. Worcestershire sauce
Emeril's Cajun essence to taste
1 Poblano pepper, chopped
1 sm. package sliced fresh mushrooms
Directions:
Directions:
Put olive oil in bottom of a Dutch Oven on medium heat (I use 14 to 18 briquettes for a campfire version). Chop onion, Poblano pepper, and stalks of celery. Sauté this in olive oil and butter. Season with Essence plus garlic and black pepper (no salt). After the vegetables clear a little add the can of tomatoes and Worcestershire and let this cook 10 min or so. Season shrimp with a little essence and put them in the mix for about 6 or 7 minutes until pink and done.
Serve over rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes or so
Personal Notes:
Personal Notes:
This is a combination of Tracy Rhine and Carol Neff recipe’s plus my messing around with it to work in DO. I have done this a couple of times on the campfire and it (according to my guests) was wonderful. I think it's a hit as well! We served this over toast once and it was great, Deb thinks flat noodles would be good as well.

 

 

 

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