Thursday, October 7, 2010

Spicy Shrimp Creole and Rice

1 large green pepper, chopped
1 small onion, chopped
1/2 cup butter
2 1/4 lbs. uncooked large shrimp, peeled and deveined
2 cans tomato sauce
3 TBS chopped green onions
1 TBS minced fresh parsley
1 tsp salt
1 tsp pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp white pepper
1/4-1/2 tsp cayenne pepper (depending on how hot you like it)
Hot cooked rice

In a large skillet melt the butter and saute the green peppers and onions.  Reduce heat to medium low and add shrimp.  Cook for 5 minutes.  Stir in tomato sauce, green onions, parsley and seasonings.  Bring to a boil.  Reduce heat to low and simmer, uncovered for about 15-20 minutes or until the sauce thickens.  Serve with hot rice.

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