Shrimp Creole

chef.david.galeano's picture

Jul. 23, 2011

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
Cook Time: 480 Minutes
Ready In: 480 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 239Calories from Fat 77

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 1006 mg41.92%

Total Carbohydrates 32 g10.7%

Dietary Fiber 6 g24%

Sugars 7 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet