FRENCH QUARTER SHRIMP CREOLE

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FRENCH QUARTER SHRIMP CREOLE
Owner/Copyright: PIL 2001/2002
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Servings: 4 servings

Prep Time: 10

Cook Time: 15
INGREDIENTS:

2 tbsp. butter

2 tbsp. flour

1/2 cup each chopped onion, celery and green bell pepper

1 tsp. minced garlic

1 (14 1/2 oz.) can stewed tomatoes, undrained

1/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce

1 1/2 lbs. large shrimp, shelled and deveined

Hot cooked rice

DIRECTIONS:

MELT butter in large skillet; blend in flour. Stir in onion, celery, bell pepper and garlic. Cook 5 to 7 min. until vegetables are tender and flour mixture is slightly golden.

STIR in tomatoes and Frank's RedHot Sauce. Heat to a boil. Simmer 5 min. until lightly thickened.

ADD shrimp; cook 5 min. until shrimp are pink. Serve over rice. Garnish with chopped parsley, if desired.

TIPS:

You may substitute 3/4 lb. small bay scallops and 3/4 lb. crab meat for the shrimp.

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