This dish is a compilation of two Creole recipes that I found in my mother's New Orleans cookbooks. The bacon adds flavor and the cayenne gives it a bit of spice. —Jan Tucker of Virginia Beach, Virginia
1-1/2 pounds uncooked medium shrimp, peeled and deveined
3 cups hot cooked long grain rice
Directions
In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, tomato sauce, 1/2 cup water, bacon, parsley, sugar, salt, thyme, curry powder, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Combine flour and remaining water until smooth; gradually stir into tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add shrimp. Simmer, uncovered, for 5 minutes or until shrimp turn pink. Serve with rice.
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Average Rating:
rcmrct
Sep 21, 2014
Made this for the family. My teenage son's girlfriend (you know they NEVER eat at the boyfriend's house) asked for seconds. The rest of the family loved it too!
MsTigger
Jun 5, 2013
awesome!! I think it may need okra though
JN816
Sep 29, 2012
Made this with some large tiger prawns. We enjoyed it. Had a great flavor and the family voted it a keeper. The only thing I did different was use brown rice and stirred it in the finished dish instead of spooning the creole over the top.
gjclmc
Feb 4, 2011
This has great flavor and just the right amount of heat. Awesome!
Reviews
Made this for the family. My teenage son's girlfriend (you know they NEVER eat at the boyfriend's house) asked for seconds. The rest of the family loved it too!
awesome!! I think it may need okra though
Made this with some large tiger prawns. We enjoyed it. Had a great flavor and the family voted it a keeper. The only thing I did different was use brown rice and stirred it in the finished dish instead of spooning the creole over the top.
This has great flavor and just the right amount of heat. Awesome!
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