Ingredients
-
1 1/2
-
1
-
2
-
2
-
1/4
-
2
-
1
-
2
-
1
-
1/4
-
-
-
-
-
Directions
Shrimp Creole,This is our family favorite recipe that has stood the test of time and many other recipes vying for top spot. It has a wonderful buttery mouth feel, tastes authentically Creole and is so quick and easy to make (if you use the frozen peeled and deveined shrimp that have been thawed out). We often have it during the week after work.,This was an all-around big hit in my house, and that doesn’t happen all that often. We all are big fans of Cajun/Creole cuisine though, so I was pretty certain everyone would enjoy this dish. And enjoy, they did! I made it exactly as the recipe was written without any changes or ingredient adjustments, and I’ll stick to that plan the next time I make this dish because it’s wonderful as written. The Tabasco gave it a nice kick (I didn’t measure, but I added maybe 3/4 tsp or so), and all the ingredients blended well to combine a very tasty and filling dish. Thanks, PanNan. We enjoyed your delicious recipe. Made for Susie’s World Tour 2018 (Cajun/Creole),This recipe is delicious! Restaurant quality. Cant wait to make it again!
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Steps
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1
Done
|
In a Dutch Oven, Cook and Stir Onion, Celery, Green Pepper and Garlic in Butter Until Onion Is Tender. |
|
2
Done
|
Remove from Heat; Stir in Tomato Sauce, Water and Seasonings. |
|
3
Done
|
Simmer Uncovered 10 Minutes. |
|
4
Done
|
Place Shrimp on Top of Liquid in Pot. |
|
5
Done
|
Heat to Boiling, Cover and Cook About 10 Minutes Until Shrimp Are Opaque and Tender. |
|
6
Done
|
Stir All. |
|
7
Done
|
Serve Over Hot Rice, Top With Green Onions and Pass the Tobasco! |
