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Skillet shrimp creole
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| Artist: |
_ |
| Categories: |
Seafood, Shrimp, Skillet & Wok |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| can | Whole tomatoes (1 lb.) | | 1/2
| cup | Celery, chopped | | 1/4
| cup | Green peppers, diced | | 1/4
| cup | Onion, chopped | | 3
| tbsp | Butter | | 3/4
| lbs | Shrimp, cleaned-split | | 1
| tsp | Sugar | | 1/8
| tsp | Pepper | | 1/2
| tsp | Salt | | 1
| | Bay leaf | | 1
| | Sprig parsley | | 1/4
| tsp | Worcestershire sauce | | 1 1/3
| cup | Minute Rice |
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Procedures:
| 1 | Drain tomatoes, measuring liquid. | | 2 | Add water to liquid to make 1 1/3 cups. | | 3 | Saute celery, green pepper and onion in butter until lightly browned. | | 4 | Add shrimp, cook until shrimp turns pink. | | 5 | Add liquid, tomatoes, sugar, salt, pepper, bay leaf, parsley, worcestershire sauce. | | 6 | Cover and let simmer 3 minutes. | | 7 | Stir in minute rice. | | 8 | Cover and simmen an additional 5 minutes. | | 9 | Remove bay leaf and parsley before serving. | | 10 | Sprinkle with fine chopped parsley as garnish. | | 11 | Courtesy telephone pioneers billspalding *p crbr 38 a |
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