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Butter Shrimp Creole With Corn Starch

Microwave.Lady's picture
Ingredients
  Butter 3 Tablespoon
  Diced onion 1⁄2 Cup (8 tbs)
  Diced green pepper 1⁄2 Cup (8 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), chopped or pressed
  Cornstarch 1 Tablespoon
  Canned stewed tomatoes 16 Ounce, chopped (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Worcestershire sauce 1 Tablespoon
  Chili powder 1 Teaspoon
  Tabasco 1 Dash
  Cooked bay shrimp 1 Pound
  Hot cooked rice 1⁄2 Cup (8 tbs)
Directions

In glass casserole, cook butter on ROAST (7) for 1 1/4 minutes or until melted.
Add onion, green pepper, celery and garlic.
Cover; cook on HIGH (9) for 2 minutes or until vegetables are tender.
Mix in cornstarch.
Stir well.
Add remaining ingredients except shrimp and rice.
Cook on HIGH (9) for 5 minutes or until bubbling, stir twice during cooking.
Add shrimp.
Cook on HIGH (9) for 4 minutes or until hot.
Serve over rice.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Shrimp
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes
Servings: 
4

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