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Post by Chris in NM on Sept 4, 2002 12:27:11 GMT -6
Shrimp Creole 3 green onions, finely diced 1 whole green bell pepper, chopped 1 1/2 - 2 stalks celery, chopped 2 - 4 cloves garlic, minced 1/4 c. butter 2 Tbl. cornstarch 1 (14 1/2 oz.) can Rotel tomatoes 1 (8 oz.) can tomato sauce 1 Tbl. Worcestershire sauce 1 tsp. chili powder (watch this, it gets hotter the longer it cooks!) 1 dash hot pepper sauce 1/2 to 1 lb. peeled and deveined med. to lg. shrimp 1 bay leaf 2 Tbl. tomato paste In a large 4 - 5 qt. Dutch kettle, melt butter over med. heat. Add onion, green pepper, celery and garlic. Cook until tender. Mix in cornstarch. Stir in tomatoes, tomato sauce, Worcestershire sauce, chili powder, red pepper sauce, tomato paste and bay leaf. Bring to a boil, stirring frequently. Stir in shrimp and cook till shrimp are opaque. Serve over or with steamed rice.
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