Creole-style vegetables and seasonings flavor this shrimp perfectly and the tomato based sauce makes it a fabulous topping for pasta or rice. As a variation, you can also add about 4 ounces of sliced andouille sausage to the skillet and saute along with the onion mixture.
This makes a very nice dinner for two, or it can easily be doubled for four family servings.
More Zesty Creole Recipes
- 2 tablespoons butter
- 1/4 cup onion (chopped)
- 1 large clove garlic (minced)
- 1 red or green bell pepper (diced)
- 1 rib celery (thinly sliced_
- 1 14.5-ounce can stewed tomatoes
- 1/4 cup dry white wine
- 2 drops Tabasco sauce (or to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1/2 teaspoon celery seed
- 1 teaspoon dried leaf thyme
- 1 1/2 tablespoons parsley
- 1 pound shrimp (cleaned, peeled, and deveined)
- Optional: 2 servings hot cooked pasta or rice
- Melt butter in a large skillet or sauté pan over medium heat.
- When the butter is melted and foamy, add the onions, garlic, bell pepper, and celery; saute until tender.
- Add tomatoes, wine, Tabasco, and seasonings to the skillet. Simmer over low heat, stirring occasionally, for 30 minutes.
- Add the peeled shrimp and cook until they are pink, about 8 to 10 minutes. Do not overcook or the shrimp will be tough.
- Serve with hot cooked pasta or rice, if desired.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||4 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||3 g|