Dinner for two? This Creole style shrimp recipe serves two. Spicy Creole shrimp is usually served over hot white rice, but is good over linguine also.
1 lb medium shrimp, shelled and veins removed
4 tblspn sweet butter
1 tblspn flour
1/2 cup water
1/2 cup green pepper
1/4 tspn cayenne pepper
1/2 tspn paprika
1 whole bay leave
3/4 cup chopped onion
1-14 or 15 oz can stewed tomatoes
1/8 tspn thyme
1 large garlic clove, finely chopped
2 tspn parsley
Salt and pepper to taste
Cooking oil for shrimp
Melt butter in large pan and cook onions and green pepper medium heat until the green pepper is soft. Add shrimp and cook until shrimp loses pink color. Sprinkle flour in hot pan, add water, stir until flour is thoroughly blended and there are no lumps to make a smooth textured roux. Add remaining ingredients pan, stir, cover and simmer for 1/2 hour. Add salt and pepper to taste. Serve with hot white or brown rice. Or serve with linguine. Treat yourself and your partner by slicing a warm loaf of French bread to dip in the sauce.
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*Good served over a tender hot split biscuit with a small green salad (you don't have to make your own, Pillsbury Grands! are perfect for this.
*This recipe is easily doubled.