Spicy Shrimp Creole For 2 Recipes

Steps:

• Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
• Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
• Let the mixture simmer for 30 minutes, stirring occasionally.
• Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

Steps:

• In a large skillet, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. , Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve with rice if desired.

Steps:

• In a large nonstick skillet, saute the green pepper, onion, celery and garlic in oil until tender. In a small bowl, combine the clam juice or broth and tomato paste; add to the pan along with parsley and seasonings. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until slightly thickened. Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Serve over rice.

Steps:

• Ina large skillet, saute the onion, celery, and green pepper in oil until tender. Add the garlic and saute 2 minutes longer. Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce. Bring to a boil; reduce the heat and simmer, uncovered, 20-25 minutes.
• Add shrimp; cook 4-5 minutes longer or until shrimp turn pink.

Steps:

• Melt butter in 8-inch skillet; cook and stir onion, celery, gren pepper and garlic over medium heat until onion is tender.
• Stir in tomato sauce, water, parsley flakes and seasonings.
• Simmer uncovered 20 minutes, stirring occasionally.
• Stir in frozen shrimp; heat to boiling.
• Reduce heat; cover and simmer until shrimp are done, about 10 minutes.
• Serve on rice.

Steps:

• Over medium heat make a roux with the vegetable oil and flour.
• Stir continuously until the roux is the color of a paper bag.
• Add bell pepper, garlic, green onions and Tabasco.
• Keep cooking until the veggies get soft.
• Add the tomato paste and the water, making sure to mix well.
• Add shrimp; cover and simmer for about 15 minutes over low heat, making sure to stir every once and a while.
• Uncover and cook until desired consistency.
• Add salt and pepper to taste and Cajun seasoning if desired.
• Serve over hot white rice with french bread on the side to soak up the juices.