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Shrimp Creole Recipe

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This recipe for Shrimp Creole is from Collins Family Favorites, 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!



2 Tbsp butter
1 large onion, chopped
1 large green bell pepper, seeded & chopped
1 stalk celery, sliced
2 garlic cloves, minced
1 large (28 oz) can whole tomatoes, drained & coarsely chopped
1 cup bottled clam juice or shrimp stock
1/2 tsp paprika
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp cayenne
1/4 tsp black pepper
1 bay leaf
1 pound large shrimp peeled & deveined
3 cups hot cooked white rice
4 green onions, thinly sliced

In a large skillet or saucepan, melt the butter over medium heat. Add the onion, bell pepper, celery, and garlic and cook, stirring frequently, for 5 minutes, or until the vegetables begin to soften. Add the tomatoes, shrimp stock, paprika, salt, thyme, cayenne, black pepper, and bay leaf. Reduce the heat to low and cook, stirring occasionally, for 25 minutes, or until the sauce is quite thick. Add the shrimp and cook, stirring occasionally for 4 minutes, or until the shrimp turn pink and opaque.

Serve over hot rice, sprinkle with sliced onions.




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