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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Shrimp and Vegetable Creole Recipe

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This recipe for Shrimp and Vegetable Creole is from Kathy's Collection of Recipes, 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 tbsp olive oil
1 onion chopped
2 garlic cloves, minced
1 celery stalk, chopped
½ green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
1 (14.5 ounce) can diced tomatoes (Ro-tel diced tomatoes with green chilies works well)
1 (8 ounce) can tomato sauce
2 tsps Worcestershire sauce
1 tsp dried oregano
½ tsp dried thyme
Pinch cayenne pepper
1 pound shrimp, peeled
3 medium zucchini, halved lengthwise and sliced
6 cups cooked brown rice
Directions:
Directions:
In a large nonstick skillet heat the oil and add the onion, garlic, celery and bell peppers. Cook until softened, about 5 to 7 minutes.

Add tomatoes and tomato sauce, Worcestershire sauce, oregano, thyme and cayenne. Simmer until sauce has thickened slightly, about 10 minutes.

Add the shrimp and zucchini. Cover and simmer on low heat until shrimp are pink, 5 to 7 minutes. Serve with brown rice.
Number Of Servings:
Number Of Servings:
6

 

 

 

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