Post by April B. on Mar 3, 2003 12:12:27 GMT -6
220 Fish Recipes / Shrimp Creole on: Sep 4th, 2002, 1:27pm Started by Chris | Post by Chris
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.
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.