• Tommy Centola

Spicy Smothered Shrimp

Shrimp is a very versatile protein. Just ask Bubba Blue from the movie Forrest Gump. As he and forrest are scrubbing the floor with a toothbrush, Bubba rattles off all of the dishes that can be made with shrimp. This week I want to share two shrimp recipes that Bubba didn't think of. One is a hot presentation, the other a cool one.


1 (10-ounce can) Rotel tomatoes

3 tablespoons butter

3 tablespoons olive oil

1 large onion, finely chopped

1 bell pepper, finely chopped

2 stalks celery, finely chopped

6 cloves garlic, minced

1 1/2 pounds fresh large shrimp, peeled and deveined

2/3 cup chopped fresh parsley

1/2 cup chopped green onions

Creole seasoning , to taste

Hot cooked rice, for serving


In a blender, add Rotel. Blend until smooth. Set aside. In a large saucepan over medium-high heat, heat butter and olive oil. Add onion, bell pepper, celery, and garlic. Cook, stirring often, until tender, about 6 to 8 minutes. Stir in reserved tomatoes, and simmer 25 to 30 minutes. Stir in shrimp, parsley, and green onions. Cook until shrimp are pink and firm, about 5 minutes. Season to taste with Creole seasoning. Serve over rice.


Enjoy!!!

Creole & Cajun Comfort Food is now available online.

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Good Cooking, Good Eating and Good Living!!!

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