A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Antoine's Shrimp Creole
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- #11927
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 pounds shrimp
1 cup chopped green bell pepper
1 cup chopped onion
2 cans (14.5 ounce size) tomatoes with juice
1/4 teaspoon thyme
4 cloves garlic, chopped
2 teaspoons parsley, chopped
1 teaspoon paprika
2 bay leaves
salt and cayenne pepper, to taste
1 tablespoon cornstarch
directions
Saute in 2 tablespoons butter the green pepper and onion. Add the tomatoes and juice and other seasonings. Blend in the cornstarch using a wire whip. Simmer covered 1 hour.
Saute the shrimp in 3 tablespoons butter that has been seasoned with salt and pepper. Add to the sauce. This is better if made a day ahead of time. Can be frozen. Serve with white rice.
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nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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