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Shrimp Creole

chef.alburt's picture
Ingredients
  Quick cooking rice 1 Cup (16 tbs)
  Dried parsley flakes 2 Tablespoon
  Vegetable juice cocktail 12 Ounce (1 Can / 1 1/2 Cup)
  Green onions 4 , sliced to make 1/2 cup
  Worcestershire sauce 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crushed
  Ground red pepper 1⁄4 Teaspoon
  Cornstarch 4 Teaspoon
  Cold water 1 Tablespoon
  Frozen shelled shrimp 1 Pound
Directions

Cook rice according to package directions.
Stir in parsley flakes.
Set aside.
Meanwhile, for Creole sauce, in a medium saucepan stir together vegetable juice cocktail, green onions, Worcestershire sauce, sugar, thyme, and red pepper.
Simmer, uncovered, for 5 minutes.
Combine cornstarch and water.
Stir into Creole sauce.
Rinse shrimp if icy.
Add frozen shrimp to creole sauce.
Cook and stir over medium-high heat to boiling.
Reduce heat and simmer, uncovered, for 1 to 3 minutes or till shrimp is tender, stirring occasionally.
Serve over hot cooked rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Shrimp
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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