In large skillet, put olive oil and saute onion, green pepper and celery.
Add the remaining ingredients except the shrimp. Stir all ingredients until heated thoroughly.
Lastly, add shrimp and simmer until shrimp turn pink.
Serve over rice.
0 minutes.
Add the shrimp and saute for 2-3
In skillet, melt butter.
Add onion and cook slightly.
Add biscuit mix and stir until well blended.
Combine remaining ingredients except shrimp and rice.
Add with onion mixture to crock-pot.
Stir well.
Cover and cook on low for 4.9 hours.
One hour before serving, turn on high setting and add shrimp.
Remove bay leaf and serve over hot fluffy rice.
Provides 6 servings, about 1 1/2 quarts.
In medium skillet, heat dressing and saute green pepper and onion.
Stir in tomatoes with liquid and simmer, covered, 15 minutes.
Add shrimp, red pepper and sugar.
Simmer, covered, an additional 15 minutes or until shrimp turn pink.
Serve over hot rice.
Combine all ingredients, except shrimp or fish.
Microwave on High 8 to 12 minutes; stir once.
Stir in shrimp or fish.
Cover; microwave 3 to 5 minutes.
Do not overcook.
Let stand 5 minutes. May be served over rice.
Serves 4.
Contains 141 calories.
Cook bacon. Drain some off. Saute veggies and shrimp. Add tomato soup and other ingredients. When ready to serve, add crumbled up bacon. Serve over rice. Serves 4 to 6.
edium heat and cook the shrimp shells, in the cup of
Combine all ingredients except shrimp in 1 1/2 quart casserole, breaking up tomatoes with spoon and cover.
Microwave at High for 8 to 12 minutes or until green pepper is tender and sauce is bubbly, stirring once.
Stir in shrimp; cover.
Microwave at High 3 to 5 minutes or until shrimp are just opaque, stirring once or twice. Do not overcook.
Let stand 3 to 5 minutes.
Remove bay leaf.
If desired, serve over rice.
Serves 4.
In a large skillet, saute the onion, celery, and green pepper in oil for 6-7 minutes or until crisp-tender. Stir in the soup, tomato juice, water, salsa, lemon juice, parsley, chili powder, garlic powder, and pepper. Bring to boil. Reduce heat to medium; cover for 6-8 minutes or until heated through.
Add the shrimp; cook,uncovered, for 3-4 minutes or until heated through. Serve over rice.
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.
Saute onion, celery and bell pepper.
(You can spray with Pam to avoid the extra fat grams from using margarine.) Add this to tomatoes and red pepper.
Cook 5 to 10 minutes.
Thicken and sweeten mixture.
Add shrimp.
Serve over rice.
Some like to add a little Tabasco sauce to make it hot.
Saute onion and celery in butter (5 minutes).
Stir in soup and water.
Bring to a boil; add shrimp and simmer 10 minutes. Thicken with 2 teaspoons cornstarch (thinned with water).
Serve over hot rice.
Saute green pepper, onion and celery in butter until slightly cooked, about 5 minutes.
Add and blend flour.
Combine with tomatoes, salt, pepper, sugar and bay leaf.
Cook gently for 30 minutes.
Remove bay leaf.
Add shrimp and Worcestershire sauce. Serve plain or over cooked rice.
Serves 4.
Rinse shrimp well and pat dry on
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.