Cook'n is the best selling recipe organizer

Volume III
April 27, 2012

Weekly Home / Recipe Center

Bayou Shrimp Creole

Serves 4


3/4 cup onion chopped
1/2 cup green bell pepper coarsely chopped
1/2 cup celery thinly sliced
1 clove garlic minced
3 tablespoons butter
1 tablespoon almond flour
1 (16-ounce) can tomato peeled, drained, cut in quarters
1/4 cup water
3 tablespoons tomato paste
1 bay leaf
1/2 teaspoon each dried rosemary and thyme leaves, crushed
Few drops of hot pepper sauce
1 (12-ounce) bag frozen shrimp shelled and deveined

1. In a 10-inch skillet or 5-quart Dutch oven over medium-high heat, saute onion, green pepper, celery and garlic in butter for 6 to 8 minutes or until limp. Stir in flour.

2. Stir in tomatoes and juice, water, tomato paste, bay leaf, rosemary, thyme and hot pepper sauce. Stirring, bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 15 minutes. Remove bay leaf and discard.

3. Add shrimp to creole sauce. Cover and simmer for 5 to 10 minutes or until shrimp are firm and opaque. Add salt if needed.

Serve over hot cooked white rice.

Help on downloading recipes

blog comments powered by Disqus

Contribute to the Cook'n Club!

DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.