Monday, December 5, 2011

Quick and Easy Shrimp Creole

First start boiling the water for the rice, then start the shrimp creole because this shrimp creole takes only about 30 minutes to make. This quick and easy recipe is packed with punch that will please any shrimp-loving, creole-loving person!

1 medium onion (about 1 cup), chopped finely
1 medium green pepper, chopped finely
2 stalks celery (about 1 cup), chopped finely
2-3 cloves of garlic, pressed
1 Tbsp. butter
1 Tbsp. olive oil
14 1/2 oz. crushed tomatoes
14 1/2 oz. petite-diced tomatoes
1/4 c. water
1 fresh bay leaf (can substitute dried)
1/2 tsp salt
pepper to taste
1 1/2 tsp. red pepper (cayenne)
Hot sauce (I used Tabasco or Louisiana hot sauce) to taste
1 pound raw shrimp, peeled, deveined and thawed (30-40 count or bigger)

Melt butter in a large frying pan, add olive oil and heat. Saute onion, green pepper, celery and garlic until tender crisp (about 5 minutes). Stir in tomatoes, water, bay leaf, salt, pepper, cayenne pepper and hot sauce. Simmer about 10 minutes until it starts to thicken.

Add raw shrimp and simmer until shrimp is pink and cook through (about 5-10 minutes). Rice should be done!

Serve over rice and pass extra hot sauce. Makes 4 generous servings. Serve with hot french bread and a lettuce salad.

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