Today we bring you delicious, abundant and tender shrimp creole, a very special dish with a really exquisite flavor, ideal for sharing with the family.
- 450 grams of medium raw shrimps in shell
- 3 medium onions, chopped (1 ½ cups)
- 2 medium green peppers, finely chopped (2 cups)
- 2 medium celery stalks, finely chopped (1 cup)
- 3 cloves garlic, finely chopped
- ¼ cup butter or margarine
- 2 teaspoons fresh parsley, minced
- 1 ½ teaspoons salt
- 1 cup water
- ¼ teaspoon red pepper powder (hot pepper)
- 2 dried bay leaves
- 1 can (15 oz) tomato sauce (jitomato)
- 6 cups hot cooked rice
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- Peel shrimp by making a shallow cut in the back of each shrimp; unwrap, cover and refrigerate.
- In a 3-quart saucepan, melt butter over medium heat, cook peppers, onions, parsley and garlic in butter for about 10 minutes, stirring occasionally until onions are tender.
- Add the rest of the ingredients, except the rice and shrimp; stir and heat to boiling, then reduce the heat and simmer for 10 minutes.
- Stir in the shrimp and heat to boiling; reduce heat to medium, cover and cook for 5 minutes, stirring occasionally, until the shrimp are pink and firm.
- Finally, remove bay leaves, serve shrimp mixture over rice and enjoy your shrimp creole.
- Do not forget to thaw the shrimp at room temperature 30 minutes before preparation.
- For 3 grams of fat and 335 calories per serving, reduce the butter to 1 ½ tablespoons and use a non-stick pan.