“For more than 35 years, this has been our favorite shrimp dish,” says Sharon Larson of Knoxville, Illinois. The tender shrimp combined with a slightly spicy chunky tomato and green pepper mixture makes a hearty portion of this classic.
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped green pepper
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- Dash hot pepper sauce
- 1/2 pound uncooked medium shrimp, peeled and deveined
- Hot cooked rice, optional
- In a large skillet, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
- Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve with rice if desired. Yield: 2 servings.
Originally published as Spicy Shrimp Creole in Cooking for 2 Fall 2008, p58
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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