 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
From Family Circle, A melting pot of traditions go into Creole dishes French, Spanish, African and Native American originating in the Louisiana Bayou. Adapted slightly. Ingredients:
3 tablespoons vegetable oil |
1 lb frozen large shrimp, thawed, shelled, deveined |
4 teaspoons creole seasoning |
1 large green pepper, seeded and chopped |
1/2 large onion, chopped |
4 celery ribs, thinly sliced |
3 medium carrots, peeled and sliced |
3 garlic cloves, finely chopped |
1 (14 1/2 ounce) can stewed tomatoes |
1 cup diced tomato |
cooked white rice |
Directions:
1. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add shrimp and season with 1 teaspoon of the Creole seasoning. Saute for 2 minutes per side. Remove to a plate.
2. Add remaining tablespoon oil. Saute the carrots for about 5 minutes, until just softening. Add the peppers, onion, celery and garlic. Cook for 5 minutes, stirring occasionally. Scrape up any browned bits in bottom of skillet.
3. Add tomatoes and remaining Creole seasoning. Break up large tomatoes with the back of a wooden spoon. Simmer, covered, for 7 minutes.
4. Stir in shrimp and heat through. Serve with cooked rice.
|
|