Shrimp Creole Recipe

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This Louisiana style dish, served on a bed of rice, is a lively, flavorful way to prepare shrimp.
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  • 3 tablespoons olive oil
  • 1/2 cup onion - chopped
  • 1/2 cup celery - chopped
  • 1 garlic clove, minced
  • 1 (14.5 oz.) can of stewed tomatoes
  • 1 (8 oz.) can of tomato sauce
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon chili powder
  • 1 tablespoon Worcestershire sauce
  • dash of Tobasco sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon cold water
  • 1 pound shrimp - small, peeled, deveined
  • 1/2 cup bell peppers - red or green
  • cooked rice, regular or basmati
Container: large skillet or dutch oven, sauce pan
15 mins
1 hr
25 mins
  • Heat oil in skillet or dutch oven. Sauté onion, celery and garlic over medium/low heat until tender; approximately 10 minutes.
  • Add tomatoes, tomato sauce, salt, sugar, chili powder, Worcestershire sauce and hot sauce. Simmer on medium/low heat, uncovered for 45 minutes. Stir occasionally to keep from sticking.
  • Mix cornstarch with water in small bowl. Stir into tomato mixture.
  • If serving immediately, add shrimp and pepper and cook for 8-10 minutes more (if shrimp is pre-cooked).
  • You may also prepare tomato mixture ahead, freeze, and when ready to eat, thaw, bring to a simmer and add the shrimp and peppers; heat through.
  • Serve over rice cooked according to package directions.
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