Shrimp Creole Recipe

1 tablespoon vegetable oil
1 medium onion, chopped
1 dash cayenne pepper
1 pinch thyme leaves, crumbled
2 bay leaves
6 to 8 green onions, chopped
1 can (14.5 ounces) tomatoes, undrained
1 cup chopped celery
3 ounces tomato paste (about 6 tablespoons)
1 green bell pepper, thinly sliced
3 pounds medium shrimp, peeled
2 cloves garlic, chopped
hot, cooked rice

Heat oil in a heavy skillet; sauté onions, celery, bell pepper, garlic, thyme, cayenne pepper and bay leaves for a few minutes, or until vegetables are just tender. Add tomatoes and tomato paste; simmer 15 minutes. Add peeled raw shrimp; simmer 10 minutes.

Serve over hot rice.

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Spicy Shrimp Creole

1 1/2 Pounds unpeeled fresh shrimp
1 small Onion -- chopped
1 small Green pepper -- chopped
1/2 cup Chopped celery
2 medium Cloves garlic -- minced
2 tablespoons Butter or margarine -- melted
16 ounces Can whole tomatoes
Undrained and chopped
1 (8-ounce) can tomato sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon Dried whole oregano
1/2 teaspoon Dried whole thyme
1/8 teaspoon Red pepper
Hot cooked rice

Peel and devein shrimp. Saute onion, green pepper, celery, and garlic in butter in a Dutch oven until tender. Stir in tomatoes, tomato sauce, Worcestershire sauce, oregano, thyme, and red pepper.
Cook over medium heat, stirring occasionally, about 15 minutes or until desired consistency. Stir in shrimp, and simmer over medium heat 5 to 10 minutes or until shrimp are done. Serve over rice. Yield: 4 to 6 servings.

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Louisiana Shrimp Creole Recipe

1/2 cup finely chopped onion
1/2 cup chopped green bell pepper
1/2 cup finely chopped celery
2 cloves garlic, finely minced
3 tablespoons butter
2 tablespoons cornstarch
1 (16-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
Dash Tabasco sauce
1 pound fresh medium shrimp, shelled and deveined
Hot cooked long-grain rice for accompaniment

In a 2-quart saucepan, melt butter over medium heat. Add onion, green pepper, celery and garlic; cook until tender. Stir in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and Tabasco sauce. Bring to a boil, stirring frequently.
Stir in shrimp, and cook for 5 minutes. Serve on a bed of cooked rice.

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Site: www.dianaskitchen.com/page/recipes03/a31009z.htm
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