Skillet shrimp creole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Whole tomatoes (1 lb.) |
| ½ | cup | Celery, chopped |
| ¼ | cup | Green peppers, diced |
| ¼ | cup | Onion, chopped |
| 3 | tablespoons | Butter |
| ¾ | pounds | Shrimp, cleaned-split |
| 1 | teaspoon | Sugar |
| ⅛ | teaspoon | Pepper |
| ½ | teaspoon | Salt |
| 1 | Bay leaf | |
| 1 | Sprig parsley | |
| ¼ | teaspoon | Worcestershire sauce |
| 1⅓ | cup | Minute Rice |
Directions
Drain tomatoes, measuring liquid. Add water to liquid to make 1⅓ cups. Saute celery, green pepper and onion in butter until lightly browned. Add shrimp, cook until shrimp turns pink. Add liquid, tomatoes, sugar, salt, pepper, bay leaf, parsley, Worcestershire sauce. Cover and let simmer 3 minutes. Stir in Minute Rice. Cover and simmen an additional 5 minutes. Remove bay leaf and parsley before serving. Sprinkle with fine chopped parsley as garnish. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A