Saturday, March 20, 2010

Louisiana Shrimp Creole

Here's another recipe I found on All  Super easy and quick!!!  It really doesn't make a lot though so I suggest to double it if more than 2 of you are eating from it.  It was just the right amount for Jon and I.  Taylor wasn't complaining at all b/c she got to eat fish sticks for supper. LOL

1/2 cup finely diced onion (approx 1/2 onion)
1/2 cup chopped green bell pepper (approx 1/2 bell pepper)
1/2 cup chopped celery (approx 2 stalks)
2 cloves garlic, minced
3 TBSP butter (I only put 1 1/2 tbsp to cut down on the fat and it worked fine.)
2 TBSP cornstarch
1 can stewed tomatoes
1 (8 oz) can tomato sauce
1 TBSP Worcestershire sauce
1 tsp chili powder
1 dash hot sauce
1 lb medium shrimp, peeled and deveined
  1. In a 2 qt saucepan, melt butter over medium heat.  Add onion, green pepper, celery, and garlic; cook until tender.
  2. Mix in cornstarch.  Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and hot sauce.  Bring to a boil, stirring frequently.  Stir in shrimp, and cook for 5 minutes.

1 comment:

  1. You definitely need to make the cupcakes. They are outstanding! My family is driving to Orlando in two weeks, so we'll be going through LA. We're going to meet up with Sarah!! I'm super-excited!!