| This recipe is liked by 0 person(s). |
Shrimp Creole with Homegrown Tomatoes
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Texas Co-op Magazine June 2009
| 1 Tb. | olive oil |
| 1 large | onion, diced |
| 1 large | green bell pepper, diced |
| 4 | stalks celery, minced |
| 2 | cloves garlic, minced |
| 1 1/2 lb. | shrimp, peeled and deveined |
| 1 can | diced tomatoes with green chilies |
| 2 | fresh Roma tomatoes, finely diced |
| 1 (8 oz.) can | tomato paste |
| 3/4 c. | chicken broth |
| 1 tsp. | red pepper |
| 1 tsp. | onion powder |
| 1 tsp. | garlic powder |
| salt and black pepper to taste | |
| Cooked Rice |
Heat olive oil in large saute pan over medium heat. Add onion, bell pepper and celery and cook until tender, about 5 minutes. Add garlic and cook a minute or two longer. Add shrimp, tomatoes and chilies, and diced Romas and stir well. Reduce heat to simmer; add tomato paste to broth, mix well and add to pan. Add seasoning and cook, stirring often, until shrimp are firm and sauce begins to thicken. Serve over rice. Makes 4 generous servings.
Each serving=302 calories
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.