Monday, November 14, 2011

Easy Shrimp Creole

What a great new recipe! This recipe was sent to me by a dear friend that I haven't seen in years. I taught high school with Diane many years ago. I was a new teacher, right out of Baylor, and Diane was my saving grace. She is also a great cook. She emailed me this recipe a while back but not everyone loves shrimp in my house but I decided to give it a try anyway. Everyone loved it (Except Jenna - she didn't try it :) This recipe is definitely a keeper - good and easy!

Easy Shrimp Creole

1 stick butter ( I used a half)
1 small onion, chopped
1 bell pepper, chopped
2 celery ribs, chopped
1 clove garlic, minced

Saute these ingredients until tender.

1 can Ro*Tel - undrained
1 can cream of mushroom soup
1 Tbsp Worcestershire sauce
3 Tbsp chili sauce
salt/pepper to taste

Add these ingredients and simmer 10 minutes. Mixture will be thick but will thin when shrimp are added.

*1 1/2 to 2 lbs raw shrimp, shelled and deveined

Add shrimp, cover and cook 15 more minutes until shrimp is no longer pink. Do not over cook. (I didn't want to mess with raw shrimp so I bought a 1 lb bag of frozen, cooked, shelled and deveined shrimp. I thawed it, cut off the tails, added and heated it through) Serve over rice!

Printable Version

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