Louisiana Shrimp Creole II |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice. Ingredients:
1/2 cup finely diced onion |
1/2 cup chopped green bell pepper |
1/2 cup chopped celery |
2 cloves garlic, minced |
3 tablespoons butter |
2 tablespoons cornstarch |
1 (14.5 ounce) can stewed tomatoes |
1 (8 ounce) can tomato sauce |
1 tablespoon worcestershire sauce |
1 teaspoon chili powder |
1 dash hot pepper sauce |
1 pound medium shrimp - peeled and deveined |
Directions:
1. In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
2. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.
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