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French Quarter Shrimp Creole french-quarter-shrimp-creole Makes: 4 servings 2 Tbsp. butter 2 Tbsp. all-purpose flour 1/2 cup chopped onion, celery and green bell pepper 1 teaspoon minced fresh garlic 1 (14 1/2 ounce) can stewed tomatoes, undrained 1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce 1 1/2 lbs. large shrimp, shelled and deveined 2 cups Hot cooked rice <p>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.</p><p>STIR in tomatoes and Frank's RedHot Sauce. Heat to a boil. Simmer 5 min. until lightly thickened.</p><p>ADD shrimp; cook 5 min. until shrimp are pink. Serve over rice. Garnish with chopped parsley, if desired.</p>

French Quarter Shrimp Creole

Makes: 4 servings
Prep Time: 10 min
Cook Time: 15 min

Ingredients

  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 1/2 cup chopped onion, celery and green bell pepper
  • 1 teaspoon minced fresh garlic
  • 1 (14 1/2 ounce) can stewed tomatoes, undrained
  • 1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 1/2 lbs. large shrimp, shelled and deveined
  • 2 cups Hot cooked rice

Directions

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.

- Tips

You may substitute 3/4 lb. small bay scallops and 3/4 lb. crab meat for the shrimp.

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