BETTY CROCKER JAMBALAYA RECIPES

Name: Shrimp Creole
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Creole
Ingredients: 2 lb uncooked medium shrimp in shells, thawed if frozen; 1/4 cup butter or margarine; 3 medium onions, chopped (1 1/2 cups); 2 medium green bell peppers, finely chopped (2 cups); 2 medium stalks celery, finely chopped (1 cup); 2 cloves garlic, finely chopped; 1 cup water; 2 teaspoons chopped fresh parsley; 1 1/2 teaspoons salt; 1/4 teaspoon ground red pepper (cayenne); 2 dried bay leaves; 1 can (15 oz) tomato sauce; 6 cups hot cooked rice

SHRIMP CREOLE RECIPE - BETTYCROCKER.COM

Shrimp Creole Recipe - BettyCrocker.com image

Enjoy this hearty shrimp that's served with rice – a wonderful dinner ready in an hour.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 13

Ingredients

2 lb uncooked medium shrimp in shells, thawed if frozen
1/4 cup butter or margarine
3 medium onions, chopped (1 1/2 cups)
2 medium green bell peppers, finely chopped (2 cups)
2 medium stalks celery, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup water
2 teaspoons chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper (cayenne)
2 dried bay leaves
1 can (15 oz) tomato sauce
6 cups hot cooked rice

Steps:

Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.

Nutrition Facts : Calories 400 , CarbohydrateContent 57 g, CholesterolContent 160 mg, FatContent 1 , FiberContent 3 g, ProteinContent 22 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 1860 mg, SugarContent 6 g, TransFatContent 0 g

SHRIMP CREOLE RECIPE - BETTYCROCKER.COM

Shrimp Creole Recipe - BettyCrocker.com image

Enjoy this hearty shrimp that's served with rice – a wonderful dinner ready in an hour.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 13

Ingredients

2 lb uncooked medium shrimp in shells, thawed if frozen
1/4 cup butter or margarine
3 medium onions, chopped (1 1/2 cups)
2 medium green bell peppers, finely chopped (2 cups)
2 medium stalks celery, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup water
2 teaspoons chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper (cayenne)
2 dried bay leaves
1 can (15 oz) tomato sauce
6 cups hot cooked rice

Steps:

Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.

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