Shrimp Creole

(2)
  1 reviews
  • 30 min prep time
  • 60 min total time
  • 13 ingredients
  • 6 servings

Ingredients

2
lb uncooked medium shrimp in shells, thawed if frozen
1/4
cup butter or margarine
3
medium onions, chopped (1 1/2 cups)
2
medium green bell peppers, finely chopped (2 cups)
2
medium stalks celery, finely chopped (1 cup)
2
cloves garlic, finely chopped
1
cup water
2
teaspoons chopped fresh parsley
1 1/2
teaspoons salt
1/4
teaspoon ground red pepper (cayenne)
2
dried bay leaves
1
can (15 oz) tomato sauce
6
cups hot cooked rice

Directions

  1. 1 Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
  2. 2 In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
  3. 3 Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
  4. 4 Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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