Butter Shrimp Creole With Corn Starch Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), diced | |
| Green pepper | 1/2 Cup (16 tbs), diced | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Garlic | 2 Clove (5gm), pressed | |
| Cornstarch | 1 Tablespoon | |
| Stewed tomatoes | 1 Can (10oz), chopped | |
| Tomato sauce | 1 Can (10oz) | |
| Worcestershire sauce | 1 Tablespoon | |
| Chili powder | 1 Teaspoon | |
| Dash Tabasco | ||
| 1 pound cooked bay shrimp | ||
| Hot cooked rice | ||
Directions
In glass casserole, cook butter on ROAST (7) for 1 1/4 minutes or until melted.
Add onion, green pepper, celery and garlic.
Cover; cook on HIGH (9) for 2 minutes or until vegetables are tender.
Mix in cornstarch.
Stir well.
Add remaining ingredients except shrimp and rice.
Cook on HIGH (9) for 5 minutes or until bubbling, stir twice during cooking.
Add shrimp.
Cook on HIGH (9) for 4 minutes or until hot.
Serve over rice.
Add onion, green pepper, celery and garlic.
Cover; cook on HIGH (9) for 2 minutes or until vegetables are tender.
Mix in cornstarch.
Stir well.
Add remaining ingredients except shrimp and rice.
Cook on HIGH (9) for 5 minutes or until bubbling, stir twice during cooking.
Add shrimp.
Cook on HIGH (9) for 4 minutes or until hot.
Serve over rice.
Chef
