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| Home -> [Seafood] -> [Four-square gospel creole Recipe] |
Four-square gospel creole
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Seafood |
Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Unpeeled medium-size fresh | | | - shrimp | | 1
| small | Onion, chopped | | 1
| small | Green pepper, chopped | | 1/2
| cup | Celery | | 2
| | Garlic cloves, minced | | 2
| tbsp | Butter or margarine, melted | | 1
| can | Whole tomatoes, undrained | | | - and chopped (16-ounce) | | 1
| can | Tomato sauce (8-ounce) | | 2
| tsp | Worcestershire sauce | | 1/2
| tsp | Dried oregano | | 1/2
| tsp | Dried thyme | | 1/8
| tsp | Ground red pepper | | | Hot cooked rice |
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Procedures:
| 1 | Peel and devein shrimp; set aside. | | 2 | Cook onion, green pepper, celery, and garlic in butter in a dutch oven over medium heat, stirring constantly, until tender. | | 3 | Stir in tomatoes and next 5 ingredients. | | 4 | Cook 15 minutes or until desired consistency, stirring occasionally. | | 5 | Stir in shrimp, and simmer 5 minutes or until shrimp turn pink. | | 6 | Serve shrimp mixture over rice. | | 7 | yield: 4 to 6 servings |
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