Prep: 20 minutes
Cook: 25 minutes
Makes: 4 servings"I made this dish for supper tonight and I will agree with the previous 5 star rating. Since tomato was not listed in the ingredients, I had to make another run to the store, but it was worth the trip. I put in a 14.5 oz can of diced tomatos and used 2 tablespoons of butter. When it came time to add the shrimp, the mixture appeared to be a little dry, so I added another 1/3 cup of water. It came out just right." - boyle
Yield: 4 Ready in 45 minutes
favorite of 65 people 20 people want to try
Verified by stevemur
|1 poundfresh or frozen shrimp; in shells|
|1 mediumonion; chopped (1/2 cup)|
|1 stalkcelery; chopped ( 1/2 cup)|
|1/2 cupgreen sweet pepper; chopped|
|2 clovesGarlic; minced|
|2 tablespoonsbutter or margarine|
|1 14.5-oz candiced tomatoes; undrained|
|2 tablespoonsfresh parsley; snipped|
|1/8 teaspoonground red pepper|
|1 bay leaf|
|1/3 cupwater; cold|
|2 cupsHot cooked rice|
Shrimp Creole Preparation
1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, parsley, 1/2 teaspoon salt, paprika, ground red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
3. Remove bay leaf. In a small bowl stir together cold water and cornstarch. Stir cornstarch mixture and shrimp into tomato mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more or until shrimp turn opaque. Serve over rice.
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