Shrimp Creole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 tablespoons butter
- ½ cup onion, diced
- ½ cup celery, diced
- 1 clove garlic, minced
- 2 cups diced tomatoes
- 1 cup seasoned tomato sauce
- 1½ teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- dash hot pepper sauce
- 1 teaspoon cornstarch
- 2 teaspoons cold water
- 340 grams raw shrimp, peeled, deveined, tails removed, (12 oz / ¾ lb)
- ½ cup green bell pepper, diced
- 1 Confetti Rice ring or Parsley Rice ring, Links in Notes
Instructions
- Melt the butter in a large non stick pan, when hot, add the onion, celery, and garlic. Cook until tender but not browned.
- Add tomatoes, tomato sauce, and seasonings. Stir together, simmer for 45 minutes uncovered, stirring occasionally.
- In a bowl, mix together the cornstarch and cold water, stir into the sauce, and stir until sauce thickens.
- Add the shrimp and bell pepper, stir together, cover and simmer 5 minutes or until shrimp is pink.
- Pour mixture into the bowl in the center of a prepared Confetti Rice ring or Parsley Rice ring, or simply serve with hot cooked rice.
Notes
Fair cost per serving.
Additional recipes: Confetti Rice Ring, Parsley Rice Ring.
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