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Simple Shrimp Creole Recipe

Since I retired from the Air Force, I've made dinner for myself and my wife, Alice, who's a busy nurse. We tend a vegetable and herb garden together, and many of our veggies end up in delicious dishes like this one.—DeWhitt Sizemore, Woodlawn, Virginia

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Simple Shrimp Creole Recipe

Prep: 10 min. Bake: 45 min.

Yield: 4-6 Servings

10 45 55

Ingredients

1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup butter, cubed
1 can (28 ounces) crushed tomatoes, undrained
6 garlic cloves, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons all-purpose flour
3 tablespoons water
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon Worcestershire sauce
1/4 to 1/2 teaspoon hot pepper sauce
1/2 cup thinly sliced green onions
2 tablespoons minced fresh parsley
Hot cooked rice

Directions

In a Dutch oven, saute the onion, green pepper and celery in butter until tender. Add the tomatoes, garlic, bay leaves, salt and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally. Discard bay leaves.
In a small bowl, whisk together flour and water until smooth; add to tomato mixture. Bring to a boil, stirring constantly. Stir in shrimp, Worcestershire and hot pepper sauce. Simmer, uncovered, for 5 minutes or until shrimp turn pink. Stir in green onions and parsley. Serve with rice. Yield: 4-6 servings.

Originally published as Shrimp Creole in Taste of Home June/July 2001, p53

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Simple Shrimp Creole

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(1-1) of 1 reviews

Reviewed on Dec. 28, 2009 by squirrelnut

I have made this a couple of times and wow! It is delicious and so easy to make! It is a hit in my family. I had lost the recipe and I came back to find it on the internet. Thank goodness I found it. It is going in my recipe box online so I will know where to find it!! Ya'll enjoy!!!