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New Orleans Shrimp Creole |
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Serves: 6 Print this Recipe1 pound shrimp raw medium, shelled and deveined 8 tablespoons butter or margarine 1/4 cup vermouth 2 cups onions coarsely chopped 2 cups green bell peppers coarsely chopped 1 1/2 cups celery sliced 4 cloves garlic minced 2 16-ounce cans tomatoes drained, cut in quarters and juice reserved 1/4 cup parsley minced 1 bay leaf 2 teaspoons sugar 1/2 teaspoon rosemary dried, crushed 1/2 teaspoon thyme dried, crushed 1/2 teaspoon sage dried, crushed 1/4 teaspoon red pepper flakes crushed 1/4 teaspoon salt 1/8 teaspoon black pepper 6 cups white rice hot cooked In a large Dutch oven over medium heat, saute shrimp in 1 tablespoon of the butter or margarine for 2 minutes; add vermouth and saute 1 minute longer. Remove shrimp and drippings to a small bowl; set aside. Increase heat to medium-high. Saute onions, green peppers, celery and garlic in remaining 7 tablespoons butter or margarine for 15 minutes or until vegetables are tender. Add tomatoes with juice, parsley, bay leaf, sugar, rosemary, thyme, sage, red pepper, salt and pepper. Bring to a boil; reduce heat to low and simmer, uncovered, for 20 to 25 minutes. Add shrimp. Heat mixture through. Place rice in a large serving bowl or in individual soup bowls. Spoon shrimp mixture over New Orleans Shrimp Creole comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Ham Loaf Cubed Steak Parmigiana Peppered Steak New York Spaghetti Pie Orange Pork Chops Pork Roast Royale Fruited Lamb Roast Veal Marsala Stir-Fried Pork And Green Onions Party Chicken Stewed Chicken And Dumplings Turkey Mornay Salmon Cakes New Orleans Shrimp Creole Savory Turkey Scallop Layered Flounder Hollandaise Baked Sole Eggs Ole Baked Sausage And Eggs Asparagus-Onion Quiche Spanish Macaroni And Cheese Monterey Jack Cheese Enchiladas British Brunch Bake Springtime Vegetable Pasta Mediterranean Macaroni and Cheese Pizza Rounds Pork Bombay |
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