Shrimp Creole

July 4, 2009

Usually at MontrealFoodies.com we like to show images of the recipe we’re reviewing. However, on this particular review the result was consumed so quickly because of the amazing taste that no photos were possible. Pretty good excuse - we think.

In any case by now I think you’ve gathered that this is indeed a great recipe. It got major ‘thumbs up’ from my husband who insists my attempts at ’spicy’ cooking are never spicy enough for him. The slight changes *I* made to this recipe were using pre-minced frozen garlic (which worked out fine), adding some ClubHouse Cajun Seasoning, as well as some hot pepper flakes (to boost the “bam!” factor). The other change I made was instead of serving the Shrimp Creole with regular white rice as the recipe calls for, I decided to try out the Dainty Spanish Rice which added another great layer of flavor to the dish in my opinion!

From: Better Homes & Gardens ‘New Cook Book’
Prep/Cook Time: 25/15 mins
Serves: 4

Ingredients:

1 lb. fresh or frozen shrimp (peeled/deveined)
1/2 cup chopped onion (1 med.)
1/2 cup chopped celery (1 stalk)
1/2 cup chopped freen sweet pepper (1 small)
2 cloves garlic, minced
2 tbsp. butter or margarine
1 14.5oz. can diced tomatoes, undrained
1/2 tsp. paprika
1/4 tsp. salt
1/8 to 1/4 tsp. cayenne pepper
2 tbsp. snipped fresh parsley
2 cups hot cooked rice

Directions:

Thaw shrimp if frozen. Rinse shrimp; pat dry. Set aside. In a skillet cook onion, celery, sweet pepper, and garlic in hot butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, paprika, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened. Stir shrimp and parsley into tomato mixture. Cook, stirring frequently, for 2 or 4 minutes or until shrimp are opaque. Serve over rice.

Posted in Fish & Shellfish