Name: Shrimp Creole
Ingredients: 1/2 pound uncooked shrimp (peeled and cleaned); 1 Tbsp butter + some oil; 1/2 cup coarsely chopped onion; 1 clove garlic (chopped); 1/3 cup coarsely chopped celery; 1/3 green pepper (cut into pieces); 1 cup peeled tomatoes ((use Italian tomatoes, if canned)); 1/2 tsp dried basil; Tabasco (to taste); salt and pepper; parsley

Shrimp Creole

This recipe came from my mom’s recipe box. She always typed up her recipes on 3×5 index cards.

Print Recipe

Servings: 2

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

1/2 pound uncooked shrimp peeled and cleaned
1 Tbsp butter + some oil
1/2 cup coarsely chopped onion
1 clove garlic chopped
1/3 cup coarsely chopped celery
1/3 green pepper cut into pieces
1 cup peeled tomatoes (use Italian tomatoes, if canned)
1/2 tsp dried basil
Tabasco to taste
salt and pepper
parsley

Method

Saute vegetables (onion, garlic, celery and green pepper) in large skillet
Add tomatoes, basil, Tabasco, salt, pepper, and parsley
Cook until ready (cook on fairly slow fire until the tomato juice has cooked down. If it cooks down too far, add water or tomato juice)
When almost ready to serve; add shrimp.
Cover and cook for about 3 minutes, no longer.
Serve over rice.