Shrimp cooked in a mildly spicy Creole
tomato sauce with garlic, onion, bell pepper and celery, and
served over cooked rice.
Louisiana Shrimp
Creole
- 1/2 cup finely chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup finely chopped celery
- 2 cloves garlic, finely minced
- 3 tablespoons butter
- 2 tablespoons cornstarch
- 1 (16-ounce) can stewed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- Dash Tabasco sauce
- 1 pound fresh medium shrimp, shelled and
deveined
- Hot cooked long-grain rice for accompaniment
- In a 2-quart saucepan, melt butter over
medium heat. Add onion, green pepper, celery and
garlic; cook until tender. Stir in cornstarch. Stir in stewed
tomatoes, tomato sauce, Worcestershire
sauce, chili powder, and Tabasco sauce. Bring to a boil, stirring
frequently.
- Stir in shrimp, and cook for 5 minutes.
Serve on a bed of cooked rice.
Makes 6 servings.
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