Do you ever just have one of ‘those days’? It has surely been one of those for me. Everything I attempted to do with this recipe just didn’t turn out right! Then I remembered that when I first started this blog I wanted to write about real life. Wish granted! Just take a look at the first picture, thank goodness it tasted better than it looks.
I wanted to cook something ‘Créole’ so I was looking through a cookbook that my grandmother-in-law’s garden club put together in the 1980’s. Among the many wonderful recipes, I found this one for Shrimp Créole. I usually don’t cook meals I don’t eat, but I thought ‘what the heck?’.
I started by removing the veins from the Shrimp. Season them with salt, black pepper, and cayenne pepper. Cayenne pepper is also known as ground, red pepper. I mention this only because I didn’t know that until today. Set the shrimp in the refrigerator until later.
In a heavy pot, heat the butter until fully melted and then add onions and celery. Cook on high and when tender, spoon in tomato paste. At medium to high heat, constantly stir for five minutes. Pour in tomato sauce and water then bring to a fast simmer. I let this cook for 40 minutes.
Next, I put my shrimp, bell pepper, garlic, sugar, salt, and black pepper into the pot. I cooked it down for 30 minutes at medium-high.
Serve over rice and sprinkle chopped parsley and green onions on the top. And it’s finished! The hardest thing for me was reading the instructions!! I managed to add the tomato sauce at the wrong time, and I put four cups of water instead of three. I was able to resolve my mishaps, and I must say… it was excellent. Yes, I made myself try some, and I honestly liked it! My Mom will be so proud.
WHAT YOU WILL NEED: (what I used)
- 1 1/2 lbs peeled Shrimp
- 1 cup chopped Onion
- 1/2 cup chopped Bell pepper
- 4 toes minced Garlic
- 1/2 cup Butter
- 1 6 oz can Tomato sauce
- 1 6 oz can Tomato paste
- 1 tsp Sugar
- 1 cup chopped Celery
- 1/2 cup chopped Green onions
- 1/2 cup chopped Parsley
- 3 cups Water
- Salt, Black Pepper, Cayenne Pepper, to taste
- 3 cups Rice