Shrimp Creole (celery, cayenne pepper, green, onions)

[CheyDee]

I picked up some shrimp on the way home this evening, so I'll be making shrimp Creole for dinner tomorrow night.

1-1/2 c. chopped onions
1 c. finely chopped celery
2 med. green peppers, finely chopped
2 cloves garlic, minced
1/4 c. butter
1 can (15 oz.) tomato sauce
1 c. water
2 tsp. snipped parsley
1 tsp. salt
1/8 tsp. cayenne red pepper
1 lb. shrimp

Cook & stir onion, celery, green pepper and garlic in butter, until onion is tender. Remove from heat. Stir in tomato sauce, water, and seasonings. Simmer uncovered for 10 minutes. Add water if needed.

Stir in shrimp. Heat to boiling. Cover and cook over medium heat, 10-20 min., or until shrimp are pink and tender.

I serve this over hot cooked rice.

Yum!

[rural chick]

I'm sure this is a winner. I'll keep this recipe for later. Happy Halloween!

[Musikälskaren]

That sounds absolutely delicious!

[CheyDee]

If you're lazy and want to cheat, open a can of stewed tomatoes and add cayenne pepper to it (and, of course, the shrimp). It's not nearly as good as homemade, but it works in a pinch.

[Chimuelojones]

Originally Posted by CheyDee

If you're lazy and want to cheat, open a can of stewed tomatoes and add cayenne pepper to it (and, of course, the shrimp). It's not nearly as good as homemade, but it works in a pinch.

Just please dont call it "shrimp Creole"...call it stewed tomatoes and shrimp.

[CheyDee]

Originally Posted by Chimuelojones

Just please dont call it "shrimp Creole"...call it stewed tomatoes and shrimp.

Ha! I call it "faux shrimp Creole". It would be tasty, but not as good as the real thing.

[Chimuelojones]

Originally Posted by CheyDee

Ha! I call it "faux shrimp Creole". It would be tasty, but not as good as the real thing.

I sometimes call my dog Chloe by saying...Here Kitty-Kitty, and she still comes to me.

[rainroosty]

Originally Posted by Chimuelojones
Just please dont call it "shrimp Creole"...call it stewed tomatoes and shrimp.

The person making it can call it whatever they wish. I'd call it shrimp creole, too.


It seems like a good shortcut, to me, to use the tomato base....I usually start by making a quick roux but I'll bet it's just as well without it. Would cornstarch be the choice thing to use if it were to appear too thin/watery? Or maybe some butter and flour mixed until no lumps? LOL....there I go, I'd probably end up making the roux anyway.
I use a ton of butter in my etouffee.

[CheyDee]

Thanks, rainroosty.

I've had where I needed to add more water, but have never had it come out too thin. If that should happen I'd probably just let it simmer down a bit more as is, before adding the shrimp.

[DawnMTL]

I don't care what anyone calls it -- it sounds delicious. Recipe is being printed and going into the "to make" pile. Thanks, CheyDee!