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SHRIMP CREOLE 1/2 lb. fresh or frozen shelled shrimp 4 Tbsp. chopped onions 4 Tbsp. chopped green peppers 1 (16 oz.) can tomatoes, cut up 1/2 tsp. sugar 1/2 tsp. dried thyme several dashes (to taste) Tabasco sauce 4 tsp. cornstarch 1 c. hot cooked rice fresh parsley (optional) In saucepan, bring to boil 1 1/2 cups water. Add shrimp. Cook 2 to 3 minutes until pink. Drain and set aside. In small skillet, combine onions, green peppers and 1 table- spoon water. Cover and simmer 3 to 4 minutes until tender- crisp. Do not drain. Add tomatoes, thyme, bouillon, sugar and Tabasco sauce. Simmer, uncovered, 5 minutes. Combine 1 tablespoon water with cornstarch. Add to mixture. Stir until bubbly. Add shrimp. Cook 2 minutes more. Combine rice with chopped parsley. Serve shrimp mixture over rice. Serves 2; contains 330 calories per serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |