FRENCH QUARTER SHRIMP CREOLE
Servings: 4 servings
Prep Time: 10
Cook Time: 15
2 tbsp. butter
2 tbsp. flour
1/2 cup each chopped onion, celery and green bell pepper
1 tsp. minced garlic
1 (14 1/2 oz.) can stewed tomatoes, undrained
1/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
1 1/2 lbs. large shrimp, shelled and deveined
Hot cooked riceDIRECTIONS:
MELT butter in large skillet; blend in flour. Stir in onion, celery, bell pepper and garlic. Cook 5 to 7 min. until vegetables are tender and flour mixture is slightly golden.
STIR in tomatoes and Frank's RedHot Sauce. Heat to a boil. Simmer 5 min. until lightly thickened.
ADD shrimp; cook 5 min. until shrimp are pink. Serve over rice. Garnish with chopped parsley, if desired.
You may substitute 3/4 lb. small bay scallops and 3/4 lb. crab meat for the shrimp.
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