Difference between revisions of "Shrimp Creole"
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* 1 to 1½ pounds medium [[shrimp]], de-veined and shelled | * 1 to 1½ pounds medium [[shrimp]], de-veined and shelled | ||
| − | == | + | == Procedures == |
# Combine all ingredients in slow cooker except [[shrimp]]. | # Combine all ingredients in slow cooker except [[shrimp]]. | ||
# Cook 3 to 4 hours on high or 6 to 8 hours on low. | # Cook 3 to 4 hours on high or 6 to 8 hours on low. | ||
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# Serve over hot boiled [[rice]]. | # Serve over hot boiled [[rice]]. | ||
| − | [[Category:Creole | + | [[Category:Meat Recipes]] |
| + | [[Category:Louisiana Creole cuisine]] | ||
[[Category:Bell pepper Recipes]] | [[Category:Bell pepper Recipes]] | ||
[[Category:Crockpot Recipes]] | [[Category:Crockpot Recipes]] | ||
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[[Category:Seafood appetizer Recipes]] | [[Category:Seafood appetizer Recipes]] | ||
[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
| + | [[Category:Seafood Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
Latest revision as of 06:44, 14 July 2012
Description
A crockpot shrimp creole recipe with shrimp and tomatoes.
Ingredients
- 1½ cups diced celery
- 1 cup chopped onion
- ¾ cup chopped bell pepper
- 1 can (8 ounces) tomato sauce
- 1 large can (28 oz) whole tomatoes
- 1 clove garlic, minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 4 to 6 drops Tabasco sauce, or a dash or two of ground cayenne, to taste
- 1 to 1½ pounds medium shrimp, de-veined and shelled
