Monday, December 5, 2011
Quick and Easy Shrimp Creole
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.