Get this shrimp and tomato Gulf Coast traditional entrée recipe! This is easy-to-follow and sure to please anyone craving Creole food.
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Get this shrimp and tomato Gulf Coast traditional entrée recipe! This is easy-to-follow and sure to please anyone craving Creole food.
1/2 cup chopped green sweet pepper
1 bay leaf
2 garlic cloves, minced
2 tbsp cold water
2 tbsp margarine or butter
4 tsp Clabber Girl Corn Starch
14 1/2 oz canned diced tomatoes
2 cups hot cooked rice
2 tbsp snipped fresh parsley
1 lb fresh or frozen medium shrimp in shells
1/2 tsp salt
1 medium onion, chopped (1/2 cup)
1/2 tsp paprika
1/2 cup chopped celery
1/8 to 1/4 tsp. cayenne pepper, to taste
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. In a large skillet, cook onion, celery, sweet pepper, and garlic in margarine or butter until tender. Stir in undrained tomatoes, parsley, salt, paprika, red pepper and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir together cold water and cornstarch. Stir shrimp and cornstarch mixture into tomato mixture. Cook and stir until thickened and bubbly. Continue cooking and stir for 1-3 minutes more or until shrimp turn pink. Remove bay leaf. Serve over hot rice.
1/2 cup chopped green sweet pepper
1 bay leaf
2 garlic cloves, minced
2 tbsp cold water
2 tbsp margarine or butter
4 tsp Clabber Girl Corn Starch
14 1/2 oz canned diced tomatoes
2 cups hot cooked rice
2 tbsp snipped fresh parsley
1 lb fresh or frozen medium shrimp in shells
1/2 tsp salt
1 medium onion, chopped (1/2 cup)
1/2 tsp paprika
1/2 cup chopped celery
1/8 to 1/4 tsp. cayenne pepper, to taste
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. In a large skillet, cook onion, celery, sweet pepper, and garlic in margarine or butter until tender. Stir in undrained tomatoes, parsley, salt, paprika, red pepper and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir together cold water and cornstarch. Stir shrimp and cornstarch mixture into tomato mixture. Cook and stir until thickened and bubbly. Continue cooking and stir for 1-3 minutes more or until shrimp turn pink. Remove bay leaf. Serve over hot rice.