Shrimp Creole (Level 1)
1 1/2 pounds uncooked medium shrimp
1 large onion chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/4 cup chopped green onions
3 garlic cloves minced
3 Tablespoons olive oil
1 16 oz can stewed tomatoes (no sugar added)
1 8 oz can tomato sauce (no sugar added)
2 bay leaves
1 teaspoon Creole seasoning (no sugar added)
1/4 teaspoon ground red pepper
This is one of my favorites....
Can you tell?
Even the chopped up peppers, onions and garlic look beautiful as you prep them before you saute them in olive oil for 3 minutes until they are tender.
Then add the tomatoes, bay leaves, and seasonings and simmer for 20 minutes. The smell of the bubbling sauce is just so delicious on your nose!
Add the peeled and deveined shrimp.
Cook for about 5 minutes, stirring occasionally, until shrimp turn pink and are done.
Serve and enjoy!
Shrimp Creole (Level 1)
1 1/2 pounds uncooked medium shrimp
1 large onion chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/4 cup chopped green onions
3 garlic cloves minced
3 Tablespoons olive oil
1 16 oz can stewed tomatoes (no sugar added)
1 8 oz can tomato sauce (no sugar added)
2 bay leaves
1 teaspoon Creole seasoning (no sugar added)
1/4 teaspoon ground red pepper
If the shrimp is not aleady peeled, peel it and set aside in a bowl.
Heat the olive oil in a large skillet. Add the onion, green & red peppers, celery, green onions & garlic to the skillet. Cook over medium high heat until tender (about 3 minutes), stirring often. Stir in the tomatoes and add the next 4 ingredients. Bring to a boil, then reduce heat to simmer. Cook for 20 minutes, stirring occasionally. Add the shrimp and cook about 5 minutes more until the shrimp turn pink.
Serve hot in bowls.
Enjoy!
Foxye
Somersizing since 01/03
