01/20/09

Shrimp Creole Recipe

While on Hatteras Island be sure to pick up some local fresh shrimp from a nearby seafood store. There are a variety of ways that you can have shrimp and if you feel like dining in consider this shrimp creole recipe that will surely become a favorite for everyone in your party. This recipe originated in Louisiana but feel free to alter it to your taste. If you enjoy spicy meals you can add some Tobasco sauce to your liking.

Heat 1 tablespoon of vegetable oil and add the following ingredients to the skillet:

  • 1 medium onion, chopped
  • 6 to 8 green onions, chopped
  • 1 cup chopped celery
  • 1 green bell pepper, thinly sliced
  • 2 cloves garlic, chopped
  • 1 pinch thyme leaves, crumbled
  • 1 dash cayenne pepper
  • 2 bay leaves

Saute for 3 or 5 minutes or until the vegetables are tender. Add to the skillet 1 undrained can (14.5 ounces) of diced tomatoes and 6 tablespoons of tomato paste. Let the mixture simmer for 15 minutes. Add 3 pounds of medium sized raw peeled shrimp. Simmer for 10 minutes or until the shrimp turns pink.
Serve over hot rice and enjoy! This recipe yields 8 servings.

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