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Sunday, November 14, 2010

RECIPE: Shrimp Creole

Shrimp Creole

2 tablespoons butter
about 2 cups of frozen pepper strips, green, yellow, red
2  ribs of celery, thinly sliced, about 1 cup
1 cup of frozen onion
1/2 teaspoon dried oregano leaves, crushed
1/2 spoonful garlic in olive oil
1/8 teaspoon ground red pepper  (cayenne)
1 1/2 cups tomato juice
1 tablespoon cornstarch
1 pound frozen shrimp, shelled, tail off and thawed
4 cups of hot rice

In pot, melt butter and add peppers, celery, onion, oregano, garlic, and cayenne.

Cook until vegetables are crisp tender.

While this is cooking, in separate pot, cook your rice.

Add 1 cup of tomato soup. Heat to boiling. Reduce heat to low. Cover cook 5 minutes, stirring occasionally.

Meanwhile in a small bowl, stir together cornstarch and remaining 1/2 cup of tomato juice.

Increase heat to medium. Add cornstarch mixture to vegetable mixture. Cook until mixture boils and thickens.

Add shrimp and serve over rice.

From the book, "Campbells Quick and Easy Recipes" page 114

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