Shrimp Creole

Oxmoor House
4 servings


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2 medium-size green peppers, finely chopped
1 medium onion, minced
1/4 cup chopped celery
1 bay leaf
1 teaspoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper
3 tablespoons butter or margarine
2 (16-ounce) cans whole tomatoes, undrained and chopped
1 pound medium shrimp, cooked, peeled, and deveined
Hot cooked rice


Sauté first 8 ingredients in butter in a small Dutch oven until vegetables are tender. Stir in tomato; simmer 20 minutes. Add shrimp; cook over medium heat until thoroughly heated. Discard bay leaf. Serve immediately over rice in individual bowls.

Created date

February 2010