Monday, January 31, 2011

Creole Shrimp

Been making this recipe for a few years now........go to Creole Shrimp for us. It's quick, simple and delicious. This recipe is from my friend Becky of however I've adapted it as follows:


1 large onion, diced
1 large green pepper, chopped
1 red bell pepper, chopped
1 cup chopped celery
1/4 cup canola oil
1 28 oz. can of diced tomatoes
8 oz. can of tomato sauce
1/2 cup water
4 cloves minced garlic
1 bay leaf
3 or more dashes of hot sauce
1 t salt
2 t chili powder
1 1/2 lbs. cooked peeled shrimp*

*I have used raw peeled shrimp on occasion and it works out fine.


Add canola oil to a heavy dutch oven and heat to medium, add onions, peppers and celery and saute until soft. Add garlic and saute about 3 minutes, until fragrant. Add remaining ingredients except for shrimp. Bring to boil and lower heat to a simmer. Simmer for 30 minutes. Add shrimp until heated through.
Veggies softening:

Shrimp added:

Bo in his usual position when I'm cooking:

Served w/Jasmine rice and a wedge of lemon: