new orleans shrimp creole
No Image
americanprofile.com
►
yield
4 serving(s)
method
No-Cook or Other
Ingredients For new orleans shrimp creole
-
1 Tbspvegetable oil
-
2roma tomatoes, coarsely chopped
-
1 cfinely chopped onions
-
1bay leaf
-
1/2 Tbspchopped celery
-
1 Tbspsugar
-
1/2 cchopped bell pepper (optional)
-
1/2-1 tspsalt
-
1/2 tsppepper
-
6 clovegarlic, crushed
-
1 lbshrimp, peeled
-
14 1/2 ozdiced tomatoes, canned
-
2 Tbspflour
-
8 oztomato sauce, canned
-
1 cwater
How To Make new orleans shrimp creole
-
1Heat oil in a large Dutch oven over medium heat. Add onion, celery, bell pepper and garlic and saute until soft. Add canned tomatoes, tomato sauce, Roma tomatoes, bay leaf, sugar, salt and pepper. Reduce heat to medium and cook 30 minutes. Cut shrimp into bite-sized pieces if desired; put shrimp and flour in a ziptop plastic bag. Shake to coat evenly; set aside. Add water to sauce, reduce heat to low and cook 5 minutes to blend flavors. Add shrimp and cook until starting to turn pink. Remove from heat and let stand 4 to 5 minutes to let shrimp finish cooking. Serve over rice.
- 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!
ADVERTISEMENT
ADVERTISEMENT