Shrimp Creole
Source of Recipe
Treva Key
Recipe Introduction
The first time I had Shrimp Creole was when I was in college in Tallahassee, FL. I fell in love with it then and it is still a favorite of mine. This is a modern version of that wonderful dish. If you can find Cuban bread it is very good with this dish.
Treva
Recipe Link: List of Ingredients
2 tablespoons olive or vegetable oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 jar (26 to 28 ounces) RAGÚ® Chunky Gardenstyle Pasta Sauce
1/2 cup bottled clam juice
2 to 3 teaspoons hot pepper sauce
1-1/2 pounds medium shrimp, peeled and deveined
Recipe
In 12-inch skillet, heat oil over medium-high heat and cook onion and green pepper,stirring frequently, 6 minutes or until tender.
Stir in Ragú Pasta Sauce, clam juice and hot pepper sauce. Bring to a boil over high heat. Reduce heat to medium and continue cooking, stirring occasionally, 5 minutes.
Stir in shrimp and cook, stirring
occasionally, 3 minutes or until shrimp
turn pink.
Serve, if desired, over hot cooked rice.
4 servings
Tip:
For a more classic dish, stir in 1 package
(9 ounces) chopped frozen okra with Ragú
Chunky Gardenstyle Pasta Sauce. Okra is
a vegetable native to the Southeastern
United States and is used in cooking for
thickening and flavor.
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