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 Shrimp Creole Yum
Loaded with veggies and shrimp this is an easy dinner that is quick to prepare and will warm you on a chilly evening.
Course Main Dish
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 yellow onion, diced
  • 3 celery stalks, diced
  • 1 Green Bell Pepper, diced
  • 1 15 oz can tomato sauce
  • 1 15 oz can Diced Tomatoes
  • 3/4 cup Dry White Wine
  • 1 lb Shrimp, peeled and deveined
  • Chili Powder my grandma's recipe calls for 1/4 to 1 teaspoon, my mom and I use a full tablespoon
  • Salt and Pepper
  • olive oil
Course Main Dish
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 yellow onion, diced
  • 3 celery stalks, diced
  • 1 Green Bell Pepper, diced
  • 1 15 oz can tomato sauce
  • 1 15 oz can Diced Tomatoes
  • 3/4 cup Dry White Wine
  • 1 lb Shrimp, peeled and deveined
  • Chili Powder my grandma's recipe calls for 1/4 to 1 teaspoon, my mom and I use a full tablespoon
  • Salt and Pepper
  • olive oil
Instructions
  1. Drizzle olive oil into a large pan and heat until hot. Add the fresh veggies and cook down for a few minutes (3-5 minutes).
  2. Add the tomato sauce and diced tomatoes. Thin the tomato sauce with about 1/2 cup water. Add the wine and stir well.
  3. Season with salt and pepper and add the chili powder. Mix well and bring to a boil.
  4. Add the peeled and deveined shrimp and shimmer until cooked through (5-7 minutes).
  5. Serve over rice or with crusty bread.
Recipe Notes

Broth (chicken or vegetable) can be substituted for the wine.  The purpose of the wine is to thin the sauce some.  It's better with the wine but I've used chicken broth when I didn't have any wine on hand and it turns out ok (I would definitely use wine if it's available though).