A simple and fast recipe!
1 lb. peeled & de-veined raw shrimp 41/50 count
2 T butter or substitute
4 T olive oil
1 14.5 oz. diced tomatoes w/ green chilis; hot,origional or mild if you don't have available used diced tomatoes *1* small can diced chilis.
1 green bell pepper diced fine
1 large white onion diced fiine
1 cup diced celery
2 T miniced garlic
1 T whole oregano (dried)
1 T thyme leaves (dried & crushed)
Cajun or creole seasoning to taste
Add olive oil to deep skillet on medium heat. Saute on medium-medium high heat all of the onion, pepper, celery, garlic and dry seasonings with the olive oil. Whebn oinion sweats to clear (4-5 minutes) add all other ingrediaents except shrimp & butter. Bring to a boil and sustain for 2 minutes. Reduce heat to simmer. Put rice on to boil/steam and simmer for 25 minutes. When rice is done bring creole sauce back up to low boil and add shrimp. Do not walk away at this point. Do not answer the phone. Stir shrimp and sauce until the shrimp makes a "C" (meaning cooked). Swirl in butter to "cream out" the sauce. Service immediately over hot steaming rice. Cornbread on the side is nice as well as drained cooked greens or spinach.
Serves 8 or 4 really hungry fishing buds.
***Alert! Alert! Do not use *7* small cans of diced chilis (as adroitly pointed out by Senior Foxfish) use only 1, one, eins, un, uno, ni, ...okay I got the opint to proof better...oops I mean point!
1 lb. peeled & de-veined raw shrimp 41/50 count
2 T butter or substitute
4 T olive oil
1 14.5 oz. diced tomatoes w/ green chilis; hot,origional or mild if you don't have available used diced tomatoes *1* small can diced chilis.
1 green bell pepper diced fine
1 large white onion diced fiine
1 cup diced celery
2 T miniced garlic
1 T whole oregano (dried)
1 T thyme leaves (dried & crushed)
Cajun or creole seasoning to taste
Add olive oil to deep skillet on medium heat. Saute on medium-medium high heat all of the onion, pepper, celery, garlic and dry seasonings with the olive oil. Whebn oinion sweats to clear (4-5 minutes) add all other ingrediaents except shrimp & butter. Bring to a boil and sustain for 2 minutes. Reduce heat to simmer. Put rice on to boil/steam and simmer for 25 minutes. When rice is done bring creole sauce back up to low boil and add shrimp. Do not walk away at this point. Do not answer the phone. Stir shrimp and sauce until the shrimp makes a "C" (meaning cooked). Swirl in butter to "cream out" the sauce. Service immediately over hot steaming rice. Cornbread on the side is nice as well as drained cooked greens or spinach.
Serves 8 or 4 really hungry fishing buds.
***Alert! Alert! Do not use *7* small cans of diced chilis (as adroitly pointed out by Senior Foxfish) use only 1, one, eins, un, uno, ni, ...okay I got the opint to proof better...oops I mean point!
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