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Peabodyqp - Posted January 16, 2004 06:29 PM
Shrimp Creole
½ c chopped onion
½ c chopped bell pepper
¼ c melted margarine
3 T flour
1 c water
1- 8oz can tomato sauce
Cajun spice to taste
1-2 lbs peeled shrimp, without tails (I buy kind already cooked from W-Mart)
2 c hot cooked rice
Sauté onion, and bell pepper and margarine, until tender, in a large skillet. Stir in flour until thickened. Gradually add water and tomato sauce. Cook over medium heat until thickened and bubbly. Add Cajun spice and reduce heat. Cook on low heat for about 10 minutes. Add shrimp and cover and simmer for 10-15 minutes or until shrimp is cooked or heated all the way through, stirring occasionally. Serve over hot rice.
NOTE: I make Crawfish etouffe the same way, but substitute crawfish instead of shrimp.
Shrimp Creole
½ c chopped onion
½ c chopped bell pepper
¼ c melted margarine
3 T flour
1 c water
1- 8oz can tomato sauce
Cajun spice to taste
1-2 lbs peeled shrimp, without tails (I buy kind already cooked from W-Mart)
2 c hot cooked rice
Sauté onion, and bell pepper and margarine, until tender, in a large skillet. Stir in flour until thickened. Gradually add water and tomato sauce. Cook over medium heat until thickened and bubbly. Add Cajun spice and reduce heat. Cook on low heat for about 10 minutes. Add shrimp and cover and simmer for 10-15 minutes or until shrimp is cooked or heated all the way through, stirring occasionally. Serve over hot rice.
NOTE: I make Crawfish etouffe the same way, but substitute crawfish instead of shrimp.