Ingredients for Milder Shrimp Creole
- Yellow Onion
- 1 teaspoon salt
- 2 stalks celery (chopped)
- 1 teaspoon sugar
- 2 cloves garlic (minced)
- Worcestershire Sauce
- 2 tablespoons shortening
- 1/2 teaspoon chili powder
- one (28 ounce) can stewed tomatoes
- 2 tablespoons cornstarch
- one (15 ounce) can tomato sauce
- 1/4 cup cold water
- 1 bell pepper (chopped)
- 1 pound shrimp (peeled and deveined)
- 2 cups cooked white rice
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How to Make Milder Shrimp Creole
- In a large skillet, sauté 1 medium onion (chopped), 2 stalks celery (chopped), and 2 cloves garlic (minced) in 2 tablespoons shortening until tender (about 5 minutes).
- Add one (28 ounce) can stewed tomatoes, one (15 ounce) can tomato sauce, 1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon Worcestershire sauce, and 1/2 teaspoon chili powder.
- Bring to a simmer, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup cold water until smooth.
- Add the cornstarch slurry to the skillet and stir until the sauce has thickened (about 2-3 minutes).
- Add 1 pound shrimp (peeled and deveined) and 1 bell pepper (chopped).
- Cover and simmer for 10-15 minutes, or until the shrimp is pink and cooked through.
- Serve hot over 2 cups cooked white rice.
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
43g
Fat
13g
Carbs
6g
