I found this recipe in a magazine I bought in the grocery store the name of the book is America's Best Community cookbook, I haven't mentioned that I collect cookbooks because I love to cook. There is something so special for me its therapeutic, nothing is better then the smile and great feeling when someone is just loving what you made. When I make this my kids faces light up they cant wait till we eat and its so easy and relatively quick too. I hope you try it and when you please comment back and tell me how your family liked it.
Cooper River Shrimp Creole
Ingredients
2 lbs medium cleaned and deviened shrimp
2 large onions
2 medium sized green bell peppers, chopped
4 celery ribs, chopped
1/2 cup of olive oil
1 cup of golden raisins
1 cup of chili sauce - Heinz
1 cup of dry white wine
2 teaspoons of salt
1 teaspoon of sugar
1 teaspoon of curry powder
2 cans of crushed tomatoes, undrained
3 bay leaves
hot cooked rice
Prepare shrimp by washing and shelling and deveining; set aside
Saute onion, bell pepper, and celery in hot oil in a dutch oven over medium high heat until tender. Add raisins and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer for
30 minutes, stirring occassionally.
After the 30 minutes add shrimp and cook for an addtitional 5 minutes, or until shrimp turn pink. Discard bay leaves, and serve over hot rice.
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