Shrimp Creole -- Quad-Cities Online Recipe Book
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Main Dishes:

Shrimp Creole

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Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cloves garlic
2 tablespoons margarine
1 can (6 ounces) tomatoes, cut up
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon red pepper
1 bay leaf
2 tablespoons cold water
4 teaspoons cornstarch
12 ounces shrimp
2 cups hot cooked rice

Instructions

In large skillet, cook onion, celery, green pepper and garlic in margarine until tender and brown. Stir in drained tomatoes, parsley, salt, paprika, red pepper and bay leaf. Bring to boiling, reduce heat, cover and simmer 15 minutes. Stir together cold water and cornstarch. Stir cornstarch mixture and thawed shrimp into tomato mixture. Cook and stir until thickened and bubbly for about 2 minutes or until shrimp turns pink. Remove bay leaf. Serve over rice. Serves 4.

Betty Paustian
Davenport



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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