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rosemary sriracha chicken thighs, skillet corn
braised short ribs in tomato sauce, polenta
baked chipotle ranch chicken taquitos, black beans
vodka pasta, salad
pork tenderloin cooked in milk, mashed potatoes, green beans
Mongolian beef, white rice, broccoli
crispy chicken salad with avocado ranch

Tuesday, June 23, 2009

Shrimp Creole


I made C's with chicken, since he hates shrimp, by mine was all shrimp, all the way. I go ahead and get the peeled and deveined shrimp from Central Market. I hate peeling shrimp, unless it is the peel and eat boiled shrimp. This recipe is really easy and can be made in 30 minutes or less, pretty good considering.








Shrimp Creole

1 pound fresh medium shrimp
1 medium onion, chopped (1/2 cup)
1/2 cup chopped celery
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 tablespoons butter
1 14.5-ounce can diced tomatoes, undrained
1/2 teaspoon paprika
1/2 teaspoon salt
1 bay leaf
1/8 to 1/4 teaspoon cayenne pepper
4 teaspoons corn startch
2 tablespoons water
2 tablespoons snipped fresh parsley
2 cups hot cooked rice

Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.

In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, paprika, salt, and cayenne pepper. Add the bay leaf. Bring to a boil; reduce heat. Simmer, covered, for 15 minutes.

Stir shrimp and parsley into tomato mixture. Cook, stirring frequently, for 2 to 4 minutes or until shrimp turn opaque. Stir in the slurry of corn startch and water. Season to taste. Serve over rice.
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2 comments:

Laura said...

Mmmm, perfect summer meal...just a little bit of heat. It's shrimp time here on the Shore too. Putting this one on my list!

Joelen said...

This looks so flavorful and I love shrimp dishes!

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