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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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My version of shrimp creole. We like it spicy Ingredients:
2 t olive oil |
1 onion diced |
1 red bell pepper diced |
1 green bell diced |
1 c diced celery |
1 can diced tomatoes, undrained (15 oz) |
8 oz tomato sauce |
4 clove garlic minced |
1 teas paprika |
1 teas chile powder |
1 teas italian seasoning |
1/4 teas cayenne |
2 t louisana style hot sauce (or more to taste) |
2 c + water |
1 t lemon juice |
1 lb raw shrimp, deveined, peeld and tail removed |
2 c. cooked rice ( love the sticky rice) |
Directions:
1. In pot heat the olive oil
2. Add the onion, bell peppers and celery.
3. Saute over medium heat until the onion is translucent.
4. Add the garlic, diced tomatoes, and tomato sauce.
5. Stir in the paprika, chili powder, cayenne, and Italian seasoning.
6. Add 2 T hotsauce and 2 cups water.
7. Simmer for at least an hour adding more water if the creole gets too thick.
8. 15 minutes before serving, add the shrimp and lemon juice.
9. Place 1/2 cup rice in a bowl. Ladle the creole over the top.
10. This is great on a cold Minnesota day.
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