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Shrimp Creole
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Prep Time:
30 minutes
Total Time:
1 hour
Delicious shrimp and rice dinner ready in just one hour.
Ingredients:
  • 2 lb uncooked medium shrimp in shells, thawed if frozen
  • 1/4 cup butter or margarine
  • 3 medium onions, chopped (1 1/2 cups)
  • 2 medium green bell peppers, finely chopped (2 cups)
  • 2 medium stalks celery, finely chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 cup water
  • 2 teaspoons chopped fresh parsley
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 2 dried bay leaves
  • 1 can (15 oz) tomato sauce
  • 6 cups hot cooked rice
Instructions:
  • Peel and devein the shrimp by making a shallow lengthwise cut down the back of each shrimp. Refrigerate covered.
  • In a medium saucepan, melt butter over medium heat. Sauté onions, bell peppers, celery, and garlic for about 10 minutes, stirring occasionally, until onions are tender.
  • Add the rest of the ingredients, except for the rice and shrimp, then bring to a boil. Lower the heat and let it simmer, uncovered, for 10 minutes.
  • Add the shrimp and stir gently. Bring to a boil, then reduce heat to medium. Cover and cook for 4 to 6 minutes, stirring occasionally, until the shrimp are pink and firm. Remove the bay leaves and serve the shrimp mixture over rice.

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