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RCP: Shrimp Creole

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Linda R. (NC)

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RCP: Shrimp Creole

by Linda R. (NC) » Tue Feb 20, 2007 12:22 pm

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.
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ChefCarey

Re: RCP: Shrimp Creole

by ChefCarey » Tue Feb 20, 2007 5:52 pm

Margarine???!!!!
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Linda R. (NC)

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Wine guru

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1158

Joined

Sun Jul 09, 2006 5:09 pm

Location

North Carolina

Re: RCP: Shrimp Creole

by Linda R. (NC) » Wed Feb 21, 2007 12:36 am

Hey, I posted it the way it was written. For the record, I use butter!

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