Shrimp Creole

Standard

Today we had leftovers for lunch.  Normally I can’t stand leftovers, but I try to be a good family member and do my part to eat what is in the refrigerator.  However, when the leftovers are shrimp creole…I’m first in line.

This recipe is one that Brad and I have been making for many years.  We must have gotten it from something of Justin Wilson’s as his name is in the title of my recipe card!

Usually I do all the chopping and prep work and Brad makes the magic happen on the stove.

Shrimp Creole

Prepare your rice to serve with the creole.

Saute for your creole:

  • 2 T Olive Oil
  • 2 c Chopped Onions
  • 1 c Bell Pepper
  • 1 c Green Onions
  • 2 c parsley (I use curling leaf parsley)

Begin your pot of water for boiling shrimp at this time.

In a different large pot, stir and cook

  • 6 c chopped tomatoes (fresh or canned)
  • 8 oz tomato sauce
  • 1 T chopped garlic
  • 1 T Worcestershire sauce (I use Lea & Perrins)
  • 1 tsp cayenne
  • 1 c dry white wine or cooking wine
  • Add sauteed items

Simmer–don’t boil it!  (boiling it will thicken it)

Add 2 – 3 lbs of cooked shrimp (some recipes will say to cook the shrimp in the creole but we don’t do that. Also 3 lbs is a ton of shrimp so one 2 lb bag is plenty.)

Serve over Rice.

This recipe comes together quickly; the prep time takes longer than the cook time.

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