Steps to Prepare Louisiana Pastry

Louisiana Shrimp Creole Ii

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Recipe Summary Louisiana Shrimp Creole Ii

Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.

Ingredients | Louisiana Pastry

½ cup finely diced onion

½ cup chopped green bell pepper

½ cup chopped celery

2 cloves garlic, minced

3 tablespoons butter

2 tablespoons cornstarch

1 (14.5 ounce) can stewed tomatoes

1 (8 ounce) can tomato sauce

1 tablespoon Worcestershire sauce

1 teaspoon chili powder

1 dash hot pepper sauce

1 pound medium shrimp - peeled and deveined

Directions

In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.

Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Info | Louisiana Pastry

prep: 20 mins cook: 25 mins total: 45 mins Servings: 5 Yield: 5 servings

TAG : Louisiana Shrimp Creole Ii

Seafood, Shellfish, Shrimp,