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Snappy Shrimp Creole Recipe

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This recipe for Snappy Shrimp Creole is from Family 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:  
1½ lb. unpeeled medium-size fresh shrimp (2 - 12 oz. packages medium-size frozen shrimp)
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
2 cloves garlic, minced
2 Tbs. olive oil
2 - 14 oz. can Cajun-style stewed tomatoes, unsalted
1 - 6 oz. can tomato paste
1 tsp. sugar

Hot cooked rice

*For Cajun-style stewed tomatoes, use Del Monte. You can substitute 2 (14½ oz.) cans stewed tomatoes, 2 bay leaves, and 1 tsp. Creole seasoning for Cajun-style tomatoes. Remove and discard bay leaves before serving.

*Substitute 2 c. chopped cooked chicken for shrimp
*Substituting frozen shrimp - Cook according to package directions; drain. Stir into tomato mixture and cook evenly through
*Or you can buy ¾ lb. shrimp already cooked, peeled, and deveined. Just throw it in the skillet at the end, just until it's heated.
Directions:
Directions:
1. Peel shrimp, and devein, if desired
2. Cook bell peppers and garlic in hot oil in a large skillet over medium-heat until tender, stirring often. Add tomatoes, tomato paste and sugar. Bring to boil; reduce heat, and simmer 8 minutes.
3. Add shrimp; cook 2 minutes or until shrimp turn pink.
4. Serve over rice. Garnish with parsley, if desired.

 

 

 

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