Saturday, November 12, 2011

Shrimp Creole

Shrimp Creole

1/2 medium green pepper
1 small onion, chopped
1 can Delmonte stewed tomatoes
2 tbs. butter
Pinch of garlic powder & thyme
Frozen shrimp (20-30)
1/2 tsp. sugar
Few grains cayenne pepper
1/2 tsp. chili powder
1 bay leaf
salt and pepper to taste

Saute pepper and onion.  Add tomatoes, seasonings, and simmer 20 minutes.  Add shrimp and cook until shrimp have lost their transparency.  Serve over rice.  A breakfast idea...try this sauce over your breakfast eggs.  I often just make the sauce, which I call, Spanish Sauce, and freeze it in 1-cup portions.  

This is a recipe from my husband's Aunt Mildred.  She was a wonderful cook and baker.  It was a treat to visit her and enjoy her great country cooking.  She made the very best pies!

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