Shrimp Creole
Perfectly seasoned tomato sauce cooked with shrimp and served over rice.
Ingredients
Creole Sauce
- 2 tablespoons butter
- 2 tablespoons onion flakes (or 1/4 cup chopped green onion)
- 1/4 cup chopped green pepper
- 1/2 cup chopped celery
- 1 tablespoon cornstarch
- 1/4 cup tomato juice
- 1 1/2 teaspoon sugar
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic salt
- 2 teaspoons seasoning salt
- 2 teaspoons parsley flakes
- dash pepper
- 1 3/4 cups cooked or canned tomatoes
- 1-1 1/2 pounds uncooked shrimp, peeled (can also used cooked shrimp)
- 4 cups cooked rice
Instructions
Creole Sauce
- Melt butter in heavy skillet. Add onion flakes (or green onion), green pepper and celery. Cook until the celery is tender, about 5-8 minutes,
- Blend cornstarch and tomato juice in a separate bowl.
- Mix the sugar and seasonings with the tomatoes. Add to celery mixture. Cook and stir 5 minutes or until slightly thickened.
- Add uncooked shrimp to hot creole sauce and simmer gently about 10 minutes, or until shrimp is pink and tender. If using cooked shrimp, just heat until shrimp is warm, about 5 minutes.
- Serve with hot fluffy rice.