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Shrimp Creole

Yield 8 servings (1 cup each)

Ingredients

  • 2 tablespoons Pure Wesson Vegetable Oil
  • 1 large onion, chopped (1 large = about 1 cup)
  • 1 large red bell pepper, chopped (1 large = about 1 cup)
  • 1 large green bell pepper (1 large = about 1 cup)
  • 1 cup chopped celery
  • 1 small jalapeno pepper, seeded, finely chopped
  • 2 cloves garlic, minced (2 cloves = about 1 tsp)
  • 2 tablespoons Creole seasoning
  • 1 pound extra-large (16/20 count) shrimp, peeled and deveined
  • 1 can (14.5 oz each) Hunt's Whole Peeled Tomatoes, undrained, coarsely chopped
  • 1 can (6 oz each) Hunt's Tomato Paste

How to Make It

  1. Hands On: 40 minutes
    Total: 40 minutes

    Heat oil in large saucepan over medium-high heat. Add onions, bell peppers, celery, jalapeno peppers, garlic and seasoning; mix well. Cook 5 minutes, or until vegetables are crisp-tender, stirring frequently.

    Stir in shrimp; cook 5 minutes, or until shrimp turn pink, stirring frequently. Add tomatoes with their liquid and the tomato paste; mix well. Bring to a boil over high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally.