Recipe by PanNan
This is our family favorite recipe that has stood the test of time and many other recipes vying for top spot. It has a wonderful buttery mouth feel, tastes authentically Creole and is so quick and easy to make (if you use the frozen peeled and deveined shrimp that have been thawed out). We often have it during the week after work.
Top Review by ellie_
Excellent simple recipe that doesn't take constant watching--perfect for middle-of-the-week. We all enjoyed this simple not-too-spicy dish that was also easy to heat up for my family members that were late for dinner. Unfortunately I was out of both garlic and onions when I made this recipe, so I used garlic salt and dried onions instead--so next time when I make this keeper recipe I will make sure that we have real onions and garlic on hand. Thanks PanNan for posting this keeper recipe.
- 354.88 ml chopped onions
- 236.59 ml finely chopped celery
- 2 medium green peppers, finely chopped
- 2 clove garlic, minced
- 59.14 ml butter
- 2 (453.59 g) can tomato sauce
- 236.59 ml water
- 29.58 ml fresh snipped parsley (or 2 tsp dried)
- 4.92 ml salt
- 1.23 ml red cayenne pepper
- 4.92 ml thyme
- 2 whole bay leaves, crushed in hand to release flavor
- 453.59 g shrimp, peeled,deveined and raw
- 709.77 ml hot cooked long-grain rice
- 59.14 ml chopped green onion
- Tabasco sauce
Directions See How It's Made
- In a Dutch oven, cook and stir onion, celery, green pepper and garlic in butter until onion is tender.
- Remove from heat; stir in tomato sauce, water and seasonings.
- Simmer uncovered 10 minutes.
- Place shrimp on top of liquid in pot.
- Heat to boiling, cover and cook about 10 minutes until shrimp are opaque and tender.
- Stir all.
- Serve over hot rice, top with green onions and pass the Tobasco!