"Patty's Shrimp Creole"
Source of Recipe
Paula Deen
Recipe Introduction
Very tasty and pretty easy. We served spooned over white rice.
6 servings
List of Ingredients
3 tb. oil (I used olive but it called for vegetable)
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced (I used 2 cloves)
1 - 14 oz. can stewed tomatoes
1 - 8 oz. tomato sauce
3/4 ts. salt
1 tsp sugar
1/2 - 1 tsp chili powder (I used 3/4 tsp)
1 tb. worcestershire sauce
dash of hot sauce
2 tsp cornstarch
1 tb. water (I used 2 tb.)
3/4 lb. small shrimp, peeled and deveined (I used 1 lb.)
1/2 c. chopped green bell pepper
cooked rice (I made 3 cups of prepared rice, it was just the right amount)(Our favorite is Jasmine rice)Recipe
Heat oil in large, heavy skillet and cook onion, celery, and garlic over low heat for about 5 min, till tneder. Add tomatoes, tomato sauce, salt, sugar, chili powder, worcestershire sauce, and hot sauce. Simmer, uncovered, for 45 min., stirring occasionally to keep mixture from sticking. In small bowl, mix cornstarch w/ 1 tb. cold water. Stir into tomato mixture and cook 2 min. Add shrimp and green pepper and cook for 8 - 10 min, or until shrimp are pink. Serve over rice.
To make perfect rice, mix 1 c. raw rice and 2 c. water into pan. Add about 1/2 tsp of salt and 1 tb butter. Bring to small boil and stir. Wrap a clean dish rag around the lid of the pan, gathering the excess towel on top of lid. Top pan with dish towel wrapped lid and turn down to low. Do not remove lid for 15 min. After 15 min, remove from heat and let sit 5 min. before taking lid off. Fluff w/ fork.
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