   Main Dishes Gourmet Recipe OTHER MENU ITEMS || BEEF || CHICKEN || VEGETARIAN || PORK || FISH || GOURMET FOOD || || SALADS || SOUPS || SAUCES || BREADS || DESSERTS || |
Main Dishes Gourmet Recipe OTHER MENU ITEMS || BEEF || CHICKEN || VEGETARIAN || PORK || FISH || GOURMET FOOD || || SALADS || SOUPS || SAUCES || BREADS || DESSERTS || |
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SHRIMP CREOLE Serves (4) 1 cup servings Recipe from DL Dewey Approx. Cooking Time 20 |
2 tablespoons margarine or butter 1 large green pepper, diced (about 1 cup) 2 ribs celery, thinly sliced (about 1 cup) 1 medium onion, chopped (about 1/2 cup) 1/2 teaspoon dried oregano leaves, crushed 1/4 teaspoon garlic powder or 2 cloves garlic, minced 1/8 teaspoon ground red pepper (cayenne) 1 1/2 cups Tomato Juice 1 tablespoon cornstarch 1 pound large shrimp, shelled and deveined 4 cups hot cooked parslied rice Green onion brush for garnish |
| In 10-inch skillet over medium heat, in hot margarine, cook green pepper, celery, onion, oregano, garlic powder and red pepper until vegetables are tender-crisp, stirring often. Add 1 cup tomato juice. Heat to boiling. Reduce heat to low. Cover; cook 5 minutes, stirring occasionally. Meanwhile, in small bowl, stir together cornstarch and remaining 1/2 cup tomato juice until smooth. Increase heat to medium. Add cornstarch mixture and shrimp to vegetable mixture. Cook until mixture boils and thickens and shrimp turn pink and opaque, stirring constantly. Serve over rice. Garnish with green onion, if desired. |
| © All Rights Reserved. Use of these recipes are for personal use only. Any other use is strictly prohibited. Newspapers, syndicates or publications wishing to print his columns, email your request with details to Mr. Dewey's agent. Email Contacts for DL Dewey. For any other use, DLDEWEY for permission to use column or columns, detailing your request to use which column or columns and for what purpose. |
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