Shrimp cooked in a mildly spicy Creoletomato sauce with garlic, onion, bell pepper and celery, andserved over cooked rice.
Recipe: Louisiana ShrimpCreole
1/2 cup finely chopped onion1/2 cup chopped green bell pepper1/2 cup finely chopped celery2 cloves garlic, finely minced3 tablespoons butter2 tablespoons cornstarch1 (16-ounce) can stewed tomatoes1 (8-ounce) can tomato sauce1 tablespoon Worcestershire sauce1 teaspoon chili powderDash Tabasco sauce1 pound fresh medium shrimp, shelled anddeveinedHot cooked long-grain rice for accompaniment
Makes 6 servings.
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