Shrimp Creole

  • 1 lb. frozen or fresh medium shrimp
  • 1/2 cup onion, chopped
  • 1/2 cup Celery, about 1 medium stock
  • 1/2 cup chopped red bell pepper. 
  • 2 cloves of garlic, minced
  • 2 TBSP butter or margarine
  • 1 (14.5 oz) can of diced tomatoes, undrained
  • 2 TBSP fresh chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/8-1/4 tsp ground red pepper
  • 1 bay leaf
  • 2 cups cooked rice (Serve Creole over rice) - optional
  1. Thaw shrimp if frozen. Peel and devein shrimp, removing tails, and then rinse. Set aside.
  2. In a large skillet melt butter and cook garlic, onions, celery, and  bell peppers over medium heat until tender. about 5 minutes. stir in undrained tomatoes, parsley, salt, paprika, ground red pepper and bay leaf. Bring to a boil and reduce heat to a simmer. Cover and cook for 15 minutes
  3. After 15 minutes of cooking remove bay leaf. Turn temperature up to medium, add shrimp to the tomato mixture and cook until shrimp is opaque in color. About 2-5 minutes depending on temperature of shrimp. 
  4. Serve over rice and enjoy. 
Serves 4

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