gary's easy shrimp creole
(1 rating)
My Mother-in-Law gave this recipe to my husband, who tweaked it and made it his own. I think it is just awesome - and so easy to prepare. I beg him to make it for me when I start to go through withdrawals.
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
10 Min
Ingredients For gary's easy shrimp creole
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1 mdonion, chopped
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1 mdred or green bell pepper, chopped
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1stock celery, chopped
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2 Tbspolive oil
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1 clovegarlic, minced
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1 lbuncooked shrimp, peeled and devained
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1/4 tsppepper
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1 jar4 oz diced pimentos
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1 can10 oz diced tomatoes with green chilis
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1 cantomato soup
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1/2soup can filled with water
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cooked white rice
How To Make gary's easy shrimp creole
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1Saute the chopped onion, pepper, and celery in olive oil over medium high heat until tender.
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2Add garlic and Shrimp and cook for 2 minutes or until shrimp is just turning pink, but not fully cooked. (Over cooking the shrimp will make it tough)
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3Add pepper, pimentos, canned tomatoes with their liquid, tomato soup and the 1/2 can of water. Stir all ingredients together and continue cooking for 5 minutes until bubbly and shrimp is cooked completely.
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4Spoon over cooked rice and serve.
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5We always use the mildest level of canned tomatoes with green chili's because they are still quite spicy. It's what gives this dish the punch it needs. We use Rotel's but any brand will do. Also if you can't find uncooked shrimp just add 1 lb of cooked, peeled shrimp right near the end just to heat it through.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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