Shrimp Creole
1 lb. fresh or frozen medium shrimp in shells
1 medium onion, chopped (½ cup)
½ cup chopped celery
½ cup chopped green sweet pepper
2 cloves garlic, minced
2 TB. margarine or butter
1 14.5-oz. can tomatoes, cut up or one 14.5-oz. can diced tomatoes
2 TB. snipped fresh parsley
½ tsp. salt
½ tsp. paprika
1/8 to ¼ tsp. ground red pepper
1 bay leaf
2 TB. cold water
4 tsp. cornstarch
2 cups hot cooked rice
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp and pat dry with paper towels.
In a large skillet cook onion, celery, sweet pepper and garlic in margarine or butter until tender. Stir in undrained tomatoes, parsley, salt, paprika, red pepper and bay leaf. Bring to boiling, reduce heat, cover and simmer for 15 min.
Stir together cold water and cornstarch. Stir shrimp and cornstarch mixture into tomato mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 to 3 minutes more or until shrimp turn pink. Remove bay leaf. Serve over rice. Serves 4.
- Better Homes and Garden New Cook Book
Note: I've also started adding sausage as well.