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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>
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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