ingredients

  • 3 cloves garlic, minced
  • 2 large onions, finely chopped
  • 1 cup celery (about 2 stalks), finely chopped
  • 1 red bell pepper, 1/2-inch diced
  • ½ green bell pepper, 1/2-inch diced
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 28 ounces whole tomatoes, drained and chopped
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, to taste
  • ½ teaspoon freshly ground black pepper
  • 1 ½ lbs large shrimp (about 32 per 1 1/2 lb), shelled and
  • deveined

directions

1. Accompaniment: 1 cup uncooked rice per 4 servings prepared according to package
2. instructions but without butter or margarine
3. In a large heavy kettle cook garlic, onions, celery, and bell peppers in oil over
4. moderately low heat, stirring occasionally, until softened. Add all remaining
5. ingredients except shrimp and simmer, uncovered, 30 minutes, or until thickened.
6. Stir in shrimp and cook covered over moderately high heat, stirring
7. occasionally, until shrimp are cooked through, about 5 minutes.
8. Serve shrimp and sauce over cooked rice.

Categories

Web

MacGourmet downloadShrimp Creole. To import, drag image to your MacGourmet recipe box.

source

Gourmet magazine 1996

servings/yield

4 servings

rating