Tuesday, May 29, 2012

Shrimp Creole

This is another southern dish that I've really come to love. This is a fairly easy and healthy dish that has just the right amount of spice.

I'm not a big fan of cooked celery so I didn't include that when I modified this recipe but it would be easy to include it. I also doubled the amount of vegetables since I like meals like this with a little more sauce.


  • 1 lb shrimp, cleaned
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 tablespoons olive oil
  • 2 28-ounce cans petite diced tomatoes
  • 2 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 2 bell peppers, diced
  • 2 scallions, sliced
  • 2 cups cooked rice
Cook onions and garlic in the oil over medium-high heat in a large saute pan until the onions are tender. Add the tomatoes, Worcestershire sauce, salt, chili powder and diced peppers. Simmer uncovered for 45 minutes. Add the shrimp and simmer for another 5 minutes. Add the scallions and serve over the rice. Enjoy!

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