Welcome, guest blogger and TEAM-PRZADA foodie, Karen Secor.
I LOVE to cook…..but I do get tired of the same old recipes. My son Mitchell was coming home from college for a few and days and I wanted to fix something special! You know college kids….. they always love a home cooked meal. I wanted to fix something different, so I went to my trusty source for a new recipe, my Southern Living Cookbook. I get a new addition every year. I found a wonderful and easy recipe for Shrimp Creole. Everyone in my family loved it because it was super-delicious. Try it and let us know what you think!
I LOVE to cook…..but I do get tired of the same old recipes. My son Mitchell was coming home from college for a few and days and I wanted to fix something special! You know college kids….. they always love a home cooked meal. I wanted to fix something different, so I went to my trusty source for a new recipe, my Southern Living Cookbook. I get a new addition every year. I found a wonderful and easy recipe for Shrimp Creole. Everyone in my family loved it because it was super-delicious. Try it and let us know what you think!
BASIC TOMATO SAUCE
- 4 to 5 garlic cloves, minced
- ½ tsp. dried crushed red pepper
- 2 Tbsp. extra virgin olive oil
- 1 (28 oz.) can crushed tomatoes
- ½ tsp. salt
Directions:
Sauté garlic and crushed red pepper in hot oil in large saucepan over medium heat for l minute (do not brown garlic). Stir in tomatoes and salt. Bring sauce to a boil and reduce heat to low and simmer, stirring occasionally for 15 minutes
SHRIMP CREOLE
- 1 small onion
- ½ cup chopped green bell pepper
- ½ cup celery
- 2 tsp. hot olive oil
Directions:
Sauté all these ingredients in olive oil for 4 to 5 minutes; Stir in Basic Tomato Sauce. Add ¼ cup water and ½ of Creole seasoning, (You can add more if you like it spicy). Stir in l lb. peeled, large, raw shrimp. Cover and simmer 5 to 6 minutes or just until shrimp turn pink. Serve over hot rice or pasta. Makes 6 Servings.
Domenica Catelli
Southern Living 2009 Annual Recipes
(SIMPLIFY: I went to Market Street and bought the shrimp already peeled. It really saved me time and it didn't cost that much.)
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