Cajun Shrimp Creole
By
Kathy Sterling
@Kster2033
1
I grew up eating shrimp Creole. I used to say my mom put it in my baby bottle. It was a staple in our home. My family had this often and my mother made the best.
Served over rice, this is a rich and savory shrimp dish that is good for any occasion. I hope you enjoy it. It always brings back warm and fuzzy memories to me.
Served over rice, this is a rich and savory shrimp dish that is good for any occasion. I hope you enjoy it. It always brings back warm and fuzzy memories to me.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
4 to 6
Prep:
20 Min
Cook:
1 Hr 15 Min
Method:
Stove Top
Ingredients
-
1 1/2 lbcleaned and de-viened medium shrimp
-
1 cchopped onions
-
1/2 cchopped green bell pepper
-
4 clovegarlic, minced
-
1 cgreen onions, chopped
-
1/4 cparsley, chopped
-
1/2 cchopped celery
-
1/2 ccooking oil
-
1 can(s)6 oz tomato paste
-
1 can(s)8 oz tomato sauce
-
1 Tbspsugar
-
3 cwater
-
1 tspsalt
-
1 tspblack pepper
-
1 tspred pepper (cayenne)
How to Make Cajun Shrimp Creole
- In a medium sauce pan, heat oil. Add onions, bell pepper, garlic, green onion, parsley, and celery and cook on medium high heat until onions and celery are tender.
- Season shrimp with salt, black pepper and red pepper. Set aside.
- Stir in tomato paste and tomato sauce and bring to a boil. Add sugar and water. Simmer for 40 minutes until vegetables are well done. Add more water if it is too thick.
- Add shrimp and cook until desired tenderness, about 10 to 15 minutes.
Serve hot over white rice, if desired.
