Tuesday, March 06, 2012

Shrimp Creole


Shrimp Creole over brown rice


Shrimp Creole
  • 1 pound of medium (peeled and deveined) shrimp
  • 1 medium onion, diced
  • 2 ribs of  celery, diced
  • 2 TB Watskins Parsley or chopped 1/2 cup parsley
  • 1 sweet bell peppers, diced ( I prefer red bell pepper)
  • 2 cups water
  • 1 TB Watkins Garlic Powder or 2 small cloves of garlic, minced or crushed
  • 2 cups of diced tomatoes
  • 1 cup tomato juice
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Habenero Hot Sauce (or your choice of any hot sauce)
  • 1 tsp salt
  • 1/2 tsp hot pepper flakes
  • 1/2 tsp Watkins Black Pepper
  • 3 cups cooked rice
  1. In a large skillet, sauté onions, celery, parsley and bell peppers until tender, approximately 4 minutes.
  2. Add water, garlic, tomatoes and tomato juice and simmer 5 minutes.
  3. Season mixture with Worcestershire sauce, hot sauce, salt, and hot pepper flakes and cook for 20 minutes.
  4. Add shrimp and cook an additional 20 minutes, or until shrimp are curled, pink and tender. Mixture should be of a thick consistency. Serve over steamed white or brown rice.
Yield: 4 Serving