seafood creole #2

4 servings
2 tablespoons Margarine
¼ cup Onion, chopped
¼ cup Red pepper, chopped
1 clove Garlic, minced
1 can Tomatoes (16 oz.)
1 teaspoon Basil
½ teaspoon Cayenne pepper
½ teaspoon Salt
¼ teaspoon White pepper
3 teaspoons Cornstarch
2 tablespoons Cold water
½ pounds Fresh shrimp OR
½ pounds Frozen shrimp, thawed
½ pounds Fresh crab OR
½ pounds Frozen crab, thawed
2 cups Peppery rice

Melt margarine in a medium skillet. Add onion, red pepper and garlic.

Cook Salt and white pepper. Cover, reduce heat, simmer for 10 minutes. Combine cornstarch and water in a small bowl. Mix well. Add to tomato mixture. Stir until bubbly. Add shrimp and crab and heat to boiling. Reduce heat and simmer for 10 minutes or until seafood is thoroughly cooked. Serve on top of rice. Serves 4.

Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93

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