Shrimp Creole Recipe
Ingredients
| 1 cup quick-cooking rice | ||
| Parsley flakes | 2 Tablespoon, dried | |
| Vegetable | 1 12 Ounce | |
| 4 green onions, sliced (1/2 cup) | ||
| Worcestershire sauce | 2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Ground red pepper | 1/4 Teaspoon | |
| Cornstarch | 4 Teaspoon | |
| Cold water | 1 Tablespoon | |
| 1 pound frozen shelled shrimp | ||
Directions
Cook rice according to package directions.
Stir in parsley flakes.
Set aside.
Meanwhile, for Creole sauce, in a medium saucepan stir together vegetable juice cocktail, green onions, Worcestershire sauce, sugar, thyme, and red pepper.
Simmer, uncovered, for 5 minutes.
Combine cornstarch and water.
Stir into Creole sauce.
Rinse shrimp if icy.
Add frozen shrimp to creole sauce.
Cook and stir over medium-high heat to boiling.
Reduce heat and simmer, uncovered, for 1 to 3 minutes or till shrimp is tender, stirring occasionally.
Serve over hot cooked rice.
Stir in parsley flakes.
Set aside.
Meanwhile, for Creole sauce, in a medium saucepan stir together vegetable juice cocktail, green onions, Worcestershire sauce, sugar, thyme, and red pepper.
Simmer, uncovered, for 5 minutes.
Combine cornstarch and water.
Stir into Creole sauce.
Rinse shrimp if icy.
Add frozen shrimp to creole sauce.
Cook and stir over medium-high heat to boiling.
Reduce heat and simmer, uncovered, for 1 to 3 minutes or till shrimp is tender, stirring occasionally.
Serve over hot cooked rice.
Chef
