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Tuesday, July 31, 2012

Shrimp Creole

We love shrimp around here, so whenever I stumble across a recipe for shrimp we HAVE to try it. This one comes from my grandmother, found in the loads and LOADS of recipes she past down to me. THANKS GRAMMY!

3 tbsp. olive oil
2 small onions
1 celery stalk
1 bell pepper
1 tbsp. garlic
1 can stewed tomatoes
1 8oz. can tomato sauce
3/4  tsp. salt
1 tsp. sugar
3/4 tsp. cayenne pepper
1 1/2  tbsp. worcestershire sauce
2 tbsp. cornstarch
1c hot water
1 1/2lb shrimp peeled
1. Chop all veggies, heat oil in large heavy skillet. Cook veggies over low heat until tender, add tomatoes and tomato sauce, salt, sugar, cayenne pepper, and worcestershire sauce. Simmer uncovered 25 mins. stirring occasionally to keep from sticking.
2. mix cornstarch in hot water. Stir cornstarch mixture into pot and cook about 3 mins.  Add shrimp and simmer until done. (shrimp will turn a pink color)
serve hot over rice!


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