ll the ingredients. Refrigerate.
Cajun Shrimp: In a large nonstick skillet
water and 2 teaspoons Cajun or creole seasoning to the skillet. Cook
ite to em. Add the shrimp straight from the freezer and
Combine onion, bell pepper, celery, garlic, sausage, tomato sauce, broth, bay leaf and Cajun or Creole seasoning in a 2 1/2-quart pot, and bring to a boil over high heat.
Reduce heat to low, cover and simmer for 20 minutes, or until vegetables are tender.
In a skillet, saute onion, pepper and celery in butter until tender, about 10 minutes.
Remove from heat and stir in tomato sauce, water, parsley, salt and pepper.
Simmer 10 minutes.
Add more water if needed.
Add thawed shrimp.
Bring mixture to a boil. Cook, covered, over medium heat for 5 minutes.
Serve Shrimp Creole over fluffy rice (your own recipe).
This recipe is for 2 generous servings.
Rinse shrimp well and pat dry on
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
In a 10 inch skillet, heat oil.
Add flour, stir on medium heat until flour begins to brown.
Add onion, bell pepper, garlic, parsley, cayenne, black pepper and salt.
Simmer on medium heat until onion is limp and clear.
Add shrimp, cook until all shrimp are pink.
Add tomato paste, tomato sauce and water.
Simmer 20 minutes on low heat.
Serve over rice.
Serves 3 to 4.
In large, deep\tfry
pan
over medium heat, melt butter and oil.
Add
celery, garlic, onion and bell pepper.
Saute 4 minutes, until
vegetables\tbegin to soften.
Add stewed tomatoes and tomato\tsauce.\tMix well.
Add basil, pepper, cayenne pepper and salt.
Mix
well.
Over medium-high heat, simmer 10 minutes. Add shrimp.
Simmer
5
to\t8 minutes, stirring frequently, until shrimp
are pink and cooked thoroughly.
Serve over white or brown rice.
0 minutes.
Add the shrimp and saute for 2-3
Saute celery, onions and green pepper in the olive oil.
Brown flour in the vegetable mixture.
Add tomatoes and tomato sauce. Add salt, pepper, sugar and seasonings.
Cook on slow simmer, stirring occasionally, for about one hour.
Add shrimp and cook just until shrimp turns pink.
Serve Shrimp Creole over rice, add French bread and a salad for a great meal.
In skillet, cook onion, celery and garlic in hot Crisco until tender, but not brown.
Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder and hot sauce.
Simmer, uncovered, for 45 minutes.
Combine cornstarch with water; stir into sauce.
Cook and stir until mixture bubbles and thickens. Add shrimp and green pepper.
Cover; simmer 5 minutes.
Spoon the hot shrimp creole into the center of the parsley rice ring or serve separately.
In medium skillet, saute onion, garlic, green pepper and celery in butter about 5 minutes or until tender.
Remove from heat and stir in tomato sauce, water, bay leaf, parsley and salt and pepper.
Simmer 10 minutes.
Add additional water if needed. Add thawed shrimp.
(Can start Minute rice at this point.)
Bring mixture to a boil.
Cook, covered, over medium heat 5 minutes. Serve shrimp creole over rice.
Serves 3 to 4.
In a medium skillet, saute onion, garlic, bell pepper and celery in butter about 5 minutes or until tender.
Remove from heat.
Stir in tomato sauce, water, bay leaf, parsley, salt and pepper.
Simmer 10 minutes.
Add additional water if needed.
Add thawed shrimp.
Bring mixture to a boil; cook, covered, over medium heat 5 minutes.
Serve Shrimp Creole over white rice. Makes 2 generous servings.
Saute first 3 ingredients in the oil or shortening.
Combine next 8 ingredients.
Add to first ingredients and bring to a boil. Reduce heat and simmer 1/2 hour.
Add shrimp an continue cooking until mixture is heated through.
Cook rice according to directions on package.
Serve hot shrimp creole over rice.
Makes 50 servings.
In medium skillet, saute onion, garlic, green pepper and celery in butter about 5 minutes or until tender.
Remove from heat; stir in tomato sauce, water, bay leaf, parsley, salt and pepper.
Simmer 10 minutes.
Add more water if needed.
Add thawed shrimp.
Bring mixture to a boil; cook, covered, over medium heat 5 minutes. Serve Shrimp Creole over fluffy white rice.
Yields 2 generous servings.
Saute green pepper, onion and celery in butter until tender, about 5 minutes.
Add flour and blend.
Add tomatoes gradually; stir constantly.
Add salt, pepper, sugar, bay leaf and parsley. Cook gently 30 minutes.
Remove bay leaf and parsley.
Add shrimp and Worcestershire sauce.
Heat.
Serve Shrimp Creole over rice.
Saute all chopped vegetables in butter in a large saucepan. Add the canned tomatoes, tomato sauce, paste and the seasonings. Simmer, stirring often, about 45 minutes. Add the cooked shrimp and simmer 10 minutes more.
Line a large platter with cooked rice and pile shrimp creole in center.
Serves 8 to 10.
Toss shrimp with the Cajun seasoning in a medium bowl
b>recipe goes together fast once the shrimp is cooked.
Toss the shrimp