Shrimp Creole
by Gina Jantzen

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Course: Main
Cuisine: Creole
Food Group: Shellfish
Serves: 4


2 tablespoon(s) Olive Oil
1 cup(s) Chopped onions
1 cup(s) Chopped celery
1 Green bell pepper, chopped
4 clove(s) Garlic, minced
2 cup(s) Chopped, peeled tomatoes
1 can(s) (8 oz) tomato sauce
1/2 cup(s) Marsala cooking wine
1/4 teaspoon(s) Fresh ground pepper
1 pound(s) Uncooked shrimp, peeled and deveined
1/2 teaspoon(s) Hot sauce
4 cup(s) Hot cooked rice or 10oz. egg noodles, cooked & drained
Heat oil in large saucepan over medium-high heat. Add onions, celery, bell pepper and garlic. Cook 2-3 minutes. Add tomatoes; cook 2-3 minutes, stirring occastionally. Add remaining ingredients except rice; cook 2-3 minutes or until shrimp turn pink. Serve over hot cooked rice.