Quite possibly one of my Mom's best... We had it on Friday night for dinner.
Shrimp Creole
1/4 cup butter or margarine
1 large onion chopped
1/2 cup minced green peppers
1 clove garlic, minced
1 teaspoon salt
dash pepper
1/8 teaspoon dried rosemary (optional)
1/8 teaspoon paprika
2 cups cooked or canned tomatoes
1 lb cooked, shelled, deveined shrimp (1 1/3 cups)
2 to 3 cups of hot cooked rice
Mom adds a bit of old bay too
Melt butter in saucepan. Add onion, green peppers, garlic, sauté 10 minutes or until tender.
Add salt, pepper, rosemary, paprika, tomatoes.
Bring to boil; reduce heat and simmer 15 minutes.
Add shrimp; heat thoroughly.
Server on hot fluffy rice.
Makes 4 servings.
To vary:
If you like a "hot" Shrimp Creole, add 1 1/4 teaspoon chili powder and 2 dashes Tabasco with tomatoes.
1/4 cup butter or margarine
1 large onion chopped
1/2 cup minced green peppers
1 clove garlic, minced
1 teaspoon salt
dash pepper
1/8 teaspoon dried rosemary (optional)
1/8 teaspoon paprika
2 cups cooked or canned tomatoes
1 lb cooked, shelled, deveined shrimp (1 1/3 cups)
2 to 3 cups of hot cooked rice
Mom adds a bit of old bay too
Melt butter in saucepan. Add onion, green peppers, garlic, sauté 10 minutes or until tender.
Add salt, pepper, rosemary, paprika, tomatoes.
Bring to boil; reduce heat and simmer 15 minutes.
Add shrimp; heat thoroughly.
Server on hot fluffy rice.
Makes 4 servings.
To vary:
If you like a "hot" Shrimp Creole, add 1 1/4 teaspoon chili powder and 2 dashes Tabasco with tomatoes.
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