| |
Creole | |
| 3 tablespoons butter 2 medium-size green bell peppers, finely chopped 1 medium onion, minced (1 1/2 cups) 1/4 cup chopped celery 1 bay leaf 1 teaspoon chopped fresh parsley 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon dried crushed red pepper 2 (14.5-oz.) cans diced tomatoes 1 pound peeled and deveined medium-size raw shrimp (26/30 count) Hot cooked rice | |
| Melt butter in a small Dutch oven over medium heat; add bell pepper and next 7 ingredients, and sauté 7 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Increase heat to medium. Add shrimp; cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Remove and discard bay leaf. Serve immediately over rice in shallow bowls. | |
Unrated | |
Sort