Crockpot Shrimp Creole
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Crockpot Shrimp Creole
| Wed, 03-09-2005 - 12:51pm |
Crockpot Shrimp Creole
28 oz can tomatoes, diced, undrained
1/2 cup chopped onion
1/2 cup chopped green pepper
2 bay leaves
1 clove minced garlic
1 tsp dried crushed oregano
1/2 tsp salt
2 dashes bottled hot pepper sauce
Stir above together in crockpot, cover and cook on high heat setting for 3 hours.
Stir in 10 ounces frozen shelled shrimp. Cover and cook for 20 minutes longer.
Slowly blend 1 Tblsp cold water into 1 Tblsp cornstarch (or other SBD friendly thickener). Stir into shrimp mixture. Cover and cook for 10 minutes longer, stirring occasionally.
Remove bay leaves and serve over hot cooked brown rice.
Edited 3/9/2005 12:54 pm ET ET by cl-cathy205
28 oz can tomatoes, diced, undrained
1/2 cup chopped onion
1/2 cup chopped green pepper
2 bay leaves
1 clove minced garlic
1 tsp dried crushed oregano
1/2 tsp salt
2 dashes bottled hot pepper sauce
Stir above together in crockpot, cover and cook on high heat setting for 3 hours.
Stir in 10 ounces frozen shelled shrimp. Cover and cook for 20 minutes longer.
Slowly blend 1 Tblsp cold water into 1 Tblsp cornstarch (or other SBD friendly thickener). Stir into shrimp mixture. Cover and cook for 10 minutes longer, stirring occasionally.
Remove bay leaves and serve over hot cooked brown rice.
Serves 4.

Edited 3/9/2005 12:54 pm ET ET by cl-cathy205


Oh yummy, how did I miss this one.
Susan :)