Shrimp Creole

Becky Bolen

By
@GanmaB

This is very good and very easy to make. I served it here with green beans but can be eaten alone or with a nice salad.


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Rating:

Serves:

4

Prep:

15 Min

Cook:

30 Min

Ingredients

12-16 oz
fresh or frozen peeled and deveined shrimp
1/2 c
chopped onion
1/2 c
chopped celery
1/2 c
chopped green pepper
2 clove
garlic minced or 2 teaspoons of minced jarred garlic
1 Tbsp
margarine
1 can(s)
16 oz can of chopped tomatoes
2 Tbsp
snipped parsley or 1 teaspoon of dry parsley flakes
1/2 tsp
salt
1/2 tsp
paprika
1/8-1/4 tsp
cayenne pepper
1
bay leaf
2 Tbsp
cold water
4 tsp
cornstarch
2 c
hot rice

Directions Step-By-Step

1
Thaw Shrimp if frozen. In a large skillet cook onion, celery, green peppers and garlic in margarine till tender but not brown. Stir in undrained tomatoes, parsley, salt, paprika, cayenne pepper and bay leaf. Bring to boil reduce heat. Cover and simmer for 15 minutes.
2
Stir together cold water and cornstarch. Stir cornstarch mixture and shrimp into tomato mixture. Cook and stir till thickened and bubbly. Cook and stir about 2 minutes more or till shrimp turns pink. Remove Bay Leaf. Serve over hot rice.

About this Recipe

Course/Dish: Other Main Dishes, Seafood