Shrimp Creole

2 tbsp vegetable oil
1 large onion chopped
1 large red bell pepper chopped
1 large green bell pepper chopped
1 cup chopped celery
1 small jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 tbsp Creole seasoning
1 pound extra large shrimp, peeled and deveined
1 can (14.5 oz) Hunts Whole Peeled Tomatoes, undrained, coarsely chopped
1 can (6 oz) Hunts tomato paste


Heat oil in large saucepan over medium-high heat. Add onions, bell peppers, celery, jalapeno, garlic and seasoning. Mix well. Cook 5 minutes or until vegetables are tender-crisp stiring frequently. Stir in shrimp, cook 5 minutes or until shrimp turns pink stiring frequently. Add tomatoes including the liquid and the can of paste. Mix well. Bring to a boil and then reduce heat to low and simmer for 10 minutes. Serve over hot white rice. Yield 6  1 1/2 cup servings.

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