shrimp creole

★★★★★ 1 Review
GanmaB avatar
By Becky Bolen
from MF, OR

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.

serves 4
prep time 15 Min
cook time 30 Min

Ingredients For shrimp creole

  • 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
  • 1 can
    16 oz can of chopped tomatoes
  • 2 Tbsp
    snipped parsley or 1 teaspoon of dry parsley flakes
  • 1/2 tsp
  • 1/2 tsp
  • 1/8-1/4 tsp
    cayenne pepper
  • 1
    bay leaf
  • 2 Tbsp
    cold water
  • 4 tsp
  • 2 c
    hot rice

How To Make shrimp creole

  • 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.

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