If you need a great, quick and easy meal for Mardi Gras, this Shrimp Creole dish is an excellent one! For guests who like more heat, you can provide some hot sauce for their spicy taste buds.
This recipe comes from The Dallas Morning News by guest columnist, Ann McCann. It is colorful and has wonderful texture and flavor. I hope you give it a try!
2 tablespoons olive oil
2 cloves minced garlic
1/2 cup chopped green bell pepper
1/2 cup chopped red or yellow bell pepper
1/2 cup diced celery
1 onion, peeled and chopped
1 (14-ounce) can diced tomatoes, including juices
1 (8-ounce) can tomato sauce
1 1/2 teaspoons Creole Seasoning, such as Tony Chachere’s
1 tablespoon Worcestershire sauce
Salt to taste
Minced parsley to taste (I used dried parsley)
1 pound (25-count) raw shrimp, peeled and deveined (see Note)
White rice or brown rice, cooked
Heat the oil in a large sauté pan and sauté garlic until soft. Add bell pepper, celery and onion and cook until translucent.
Add tomatoes, tomato sauce, seasoning and Worcestershire sauce. Simmer 10-12 minutes. Stir in parsley and season to taste.
When ready to serve, add shrimp (partially thawed if frozen) and simmer on medium-low heat until shrimp are fully cooked and pink, about 6 minutes.
Prepare rice according to package directions while the shrimp cooks. Add a few drops of Tabasco.
Serve in warm bowls over rice with Tabasco for additional seasoning.
Makes 4 servings.
Note: If using cooked shrimp, heat only long enough to warm the shrimp.
I am sharing this with these lovely parties:
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