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Shrimp Creole

chef.david.galeano's picture
Ingredients
  Garlic 1⁄2 Clove (2.5 gm), peeled, minced
  Green peppers 2 , seeded, chopped
  Onions 2 Small, peeled, chopped
  Oil 2 Tablespoon
  Tomato sauce 8 Ounce (1 Can)
  Paprika 1⁄4 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Salt 1⁄2 Tablespoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Parsley 1 Tablespoon, chopped
  Canned tomatoes 20 Ounce, drained, chopped (1 No.2 Can)
  Cooked shrimp 1 Cup (16 tbs), shelled, deveined
  Cooked rice 1⁄2 Cup (8 tbs)
Directions

MAKING
1) In a skillet, saute the garlic, green peppers and onions in the heated oil until brown.
2) In a slow cooker, place the sauteed mixture.
3) In a bowl, combine the tomato sauce with the paprika, chili powder, Worcestershire sauce, salt, pepper, bay leaf and parsley.
4) Pour over the sauteed mixture, then place the chopped tomatoes.
5) Cover and cook on LOW for 6 to 8 hours.
6) 1 hour before the end of cooking time, add the shrimp into the cooker and cook further.

SERVING
7) Spoon over a bed of cooked rice on individual serving plates, sprinkle with the grated cheese and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Shrimp
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
480 Minutes
Ready In: 
500 Minutes
Servings: 
4

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