CAJUN SHRIMP CREOLE
I grew up eating shrimp Creole. I used to say my mom put it in my baby bottle. It was a staple in our home. My family had this often and my mother made the best. Served over rice, this is a rich and savory shrimp dish that is good for any occasion. I hope you enjoy it. It always brings back warm and fuzzy memories to me.
Provided by Kathy Sterling
Categories Seafood
Time 1h35m
Number Of Ingredients 15
Steps:
- 1. In a medium sauce pan, heat oil. Add onions, bell pepper, garlic, green onion, parsley, and celery and cook on medium high heat until onions and celery are tender.
- 2. Season shrimp with salt, black pepper and red pepper. Set aside.
- 3. Stir in tomato paste and tomato sauce and bring to a boil. Add sugar and water. Simmer for 40 minutes until vegetables are well done. Add more water if it is too thick.
- 4. Add shrimp and cook until desired tenderness, about 10 to 15 minutes. Serve hot over white rice, if desired.
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