Shrimp Creole
Ingredients
- 1 lb Medium Shrimp (Peeled and deveined)
- 1 – 15 Oz Cans of Diced Tomatoes
- 1 Medium Onion (Cut on #2 Blade)
- 1 – 15 Oz Can of Tomato Sauce
- 1/2 Cup of Celery Cut on #2 Blade
- 1/3 Cup of Bell Pepper Chopped
- 1 lb Medium Shrimp (Peeled and deveined)
- 1 – 15 Oz Cans of Diced Tomatoes
- 1 Medium Onion (Cut on #2 Blade)
- 1 – 15 Oz Can of Tomato Sauce
- 1/2 Cup of Celery Cut on #2 Blade
- 1/3 Cup of Bell Pepper Chopped
Instructions
Combine all of the ingredients except for the shrimp and the cornstarch (or arrow root powder) in a large skillet.
Open the valve. Place the lid on the unit.
Turn Cook-top to Medium heat. (E.S. 325°)
When it whistles, reduce heat to Med-Low. (E.S. 225°)
Once the vegetables are done, add the shrimp and cook until they are bright pink.
Next, mix the cornstarch (or arrow root powder) with 2 oz of water in a glass until it is fully dissolved. Add the starch and increase the heat until the sauce has thickened.
***Note: You can use more or less cayenne pepper in the dish in order to adjust the overall heat level.
**Note: This dish is usually served with rice.
Rice (Optional)
Ingredients
- 1 Part White Rice (Jasmine rice is great!)
- 2 Parts Water
Unit: 2 to 4 Qt Saucepan
Once the vegetables are done, add the shrimp and cook until they are bright pink.
Open the valve. Place the lid on the unit.
Turn the cooktop to medium heat.
When it whistles, reduce the heat to low and cook for 20 minutes or until done.