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  • From "Cooking in Cajun Country" (Gibbs Smith)

Cherie's Shrimp Creole

Shrimp Creole

This is one of my favorite Louisiana dishes to cook, although the photo above was my version in which I left the vegetables a bit chunky (I'm a bit lazy when it comes to cooking). You can certainly do the same and chop yours smaller for a finer culinary experience. We always use shrimp fresh out of the Gulf — notice how big those babies are? We purchased them in Delcambre, Louisiana, and served the whole meal over Louisiana rice.

Bon appetit!

Shrimp Creole

4 tablespoons butter

1 cup onions, chopped, about one medium onion

1 cup celery, chopped

1 small green pepper, chopped

2 cloves of minced garlic

Salt and pepper to taste

1/2 teaspoon dried basil

2 cups of chopped tomatoes or 1 can diced tomatoes with juice

1 pound fresh shrimp, peeled and deveined or 2 cups frozen shrimp

1 cup water Cajun/Creole seasoning to taste

Louisiana rice

Directions: Melt butter in saucepan on medium to medium-high heat. Saute onions, celery and green pepper until soft, about 5 minutes. Stir in garlic and saute another 5 minutes. Add salt, pepper, dried basil and can of diced tomatoes and stir. Next add shrimp. If using frozen shrimp, add 1/2 cup of water and simmer for 10 minutes. If using fresh shrimp, add shrimp and 1 cup of water and simmer until shrimp turns bright pink, about 15 to 20 minutes. Do not overcook. Add Cajun/Creole seasoning to taste. Serve over cooked Louisiana rice.

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