Shrimp Creole Elaine & Craig

1/4 cup butter or margarine
1 cup chopped celery
6 green onions cut into 1-inch lengths (use white and most of green part)
8 ounces mushrooms, sliced
1 teaspoon minced garlic
1 28-ounce can whole tomatoes with thick puree
1 green bell pepper, cut lengthwise into thin strips
1 bay leaf
1 teaspoon salt, or to taste
2 & 1/2 pounds large shrimp; peeled, deveined and cooked
1/2 cup chopped parsley
Hot pepper sauce, to taste
5 cups hot, cooked rice

Melt butter or margarine in a skillet over medium-high heat; add celery, onions, mushrooms and garlic. Stirring often, cook about 5-7 minutes until celery is tender. Add tomatoes, green pepper, bay leaf, salt and hot pepper sauce. Reduce heat to low and simmer uncovered 15 minutes, stirring occasionally. Discard bay leaf Add shrimp and parsley; heat through.

Serve over hot rice.

6 servings

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