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    Crockpot Shrimp Creole


    Source of Recipe


    posted by castelfam to provida.com,, From the kitchen of Martin James – Copenhagen, Denmark

    Recipe Introduction


    see lisa's notes below to make plan friendly

    List of Ingredients




    1 1/2 cups diced celery
    1 1/4 cups chopped onion
    3/4 cup chopped bell pepper
    1 (8 ounce) can tomato sauce
    1 (28 ounce) can whole tomatoes
    1 clove garlic*
    1 teaspoon salt
    1/4 teaspoon pepper
    6 drops Tabasco (optional)
    1 pound shrimp, deveined and shelled

    *1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted.

    Recipe



    Combine all ingredients except shrimp. Cook 3 to 4 hours on HIGH or 6 to 8 hours on LOW. Add shrimp last hour of cooking.

    Serve over hot rice. Chicken, rabbit or crawfish may be substituted for shrimp.

    Stove top version if you don't have a crockpot. Sauté celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more.

    This is even better reheated the next day.


    Lisa's Notes to make plan friendly:
    1. Do not use salt.
    2. Look for no salt added canned tomoato products (Hunt's has a few).
    3. On stovetop version, do not saute in oil but in no salt added chicken broth or non-stick spray (not plan recommended)

 

 

 

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