Louisiana Shrimp Creole II recipe

All Recipes Seafood Shellfish Shrimp

Ingredients

½ cup finely diced onion
½ cup chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined

Nutrition Info

192.8 calories
carbohydrate: 14.3 g
cholesterol: 156.6 mg
fat: 8.1 g
fiber: 2.4 g
protein: 16.8 g
saturatedFat: 4.7 g
servingSize: -
sodium: 677.3 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic, cook until tender.

  2. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Recipe Yield

5 servings

Recipe Note

Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.

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