"A hearty and spicy shrimp stew with onions, green peppers, celery, tomatoes, and wine. Serve over hot, cooked rice." — Kathleen Burton
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green bell pepper, chopped
2 (10.75 ounce) cans
10 3/4 fluid ounces
1 (14.5 ounce) can
peeled and diced tomatoes
fresh parsley, chopped
fresh shrimp, peeled and deveined
uncooked white rice
THIS RECIPE IS A BELIGHTFUL MIX OF FRESH VEGETABLES AND SHIMP. I USED FOR 8 SERVINGS AND USED ONLY ONE CAN OF TOMATOE PUREE AND LESS WATER, ALSO I USED TWO TEASPOONS OF FLOUR. THIS MADE THE TEXTURE OF THE BROUTH PERFECT.
This is similar to my version, except that i would be using vermouth vs white wine,( just a little perkier), and chili powder and cayenne (same as hot sauce) instead of the cajun seasoning. I also throw some sliced mushrooms in. I have had it served at a restaurant plus peas and carrots (sweetens the dish) and zucchini. yummy! a garden of flavors to feed the soul. In my book this tops the charts! I will serve lemon wedges along side of my fish dishes as the lemon is a great freshener and opens the palette. I noticed a comment that is my only last thought that is important to me... sauté the shrimp with your oil, either butter or olive oil and the chili powder. it will seal the shrimp guaranteeing they will stand out in the finished product.
This is excellent. I wouldn't say it is spicy, but has a great flavor. Next time I might add a little more cajun seasoning. Thanks for a great recipe!
Very tasty and not difficult at all. I did use chicken broth instead of water. That was the only change I made. Made it last night... having leftovers tonight and can't wait! I love when after dinner my husband says "That's a keeper!" Thanks for the "keeper"!
Great blend of flavors! Even the kids liked it!
Made this recipe as written. The kids and I loved it. Husband said it was good but too watery. I think he didn't use enough rice to soak up the yummy sauce! I will make this again.
this was good. i added 2 slices of lemon and let them simmer in the sauce then i removed them w/ the bay leaf. my grandma taught me that. also used homemade shrimp stock instead of the water for more flavor. chix stock would work fine too
Easy to make and delicious flavor. I chose to make the sauce without cooking the shrimp in it. Instead I sauteed the shrimp in butter and cajun spices and served it on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Creole III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 448
** Calories from Fat: 152
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