Shrimp Creole

Name: Shrimp Creole
Ingredients: 2 tablespoons Pure Wesson Vegetable Oil; 1 large onion, chopped (1 large = about 1 cup); 1 large red bell pepper, chopped (1 large = about 1 cup); 1 large green bell pepper (1 large = about 1 cup); 1 cup chopped celery; 1 small jalapeno pepper, seeded, finely chopped; 2 cloves garlic, minced (2 cloves = about 1 tsp); 2 tablespoons Creole seasoning; 1 pound extra-large (16/20 count) shrimp, peeled and deveined; 1 can (14.5 oz each) Hunt's Whole Peeled Tomatoes, undrained, coarsely chopped; 1 can (6 oz each) Hunt's Tomato Paste

11 ingredients

4 steps

Ingredients

2 tablespoons Pure Wesson Vegetable Oil
1 large onion, chopped (1 large = about 1 cup)
1 large red bell pepper, chopped (1 large = about 1 cup)
1 large green bell pepper (1 large = about 1 cup)
1 cup chopped celery
1 small jalapeno pepper, seeded, finely chopped
2 cloves garlic, minced (2 cloves = about 1 tsp)
2 tablespoons Creole seasoning
1 pound extra-large (16/20 count) shrimp, peeled and deveined
1 can (14.5 oz each) Hunt's Whole Peeled Tomatoes, undrained, coarsely chopped
1 can (6 oz each) Hunt's Tomato Paste

Directions

1

Hands On: 40 minutes
2

Total: 40 minutes
3

Heat oil in large saucepan over medium-high heat. Add onions, bell peppers, celery, jalapeno peppers, garlic and seasoning; mix well. Cook 5 minutes, or until vegetables are crisp-tender, stirring frequently.
4

Stir in shrimp; cook 5 minutes, or until shrimp turn pink, stirring frequently. Add tomatoes with their liquid and the tomato paste; mix well. Bring to a boil over high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally.