15 August, 2012

Shrimp Creole | Slow-Cooker Quick Fixes

For a complete meal, serve this Shrimp Creole with roasted okra and corn muffins.
If you want to peel and devein the shrimp yourself, you will need to purchase 2-LBS to allow for weight of the shells. Cook shrimp just until they turn pink and opaque. ~Southern Living

Shrimp Creole ingredients
Makes 6 to 8 servings
4 bacon slices
1/2 cup chopped red bell pepper
1 (8-oz) container refrigerated prechopped celery, onion and bell pepper mix
3 garlic cloves, minced
2 Tbsp chopped fresh parsley
1 tsp Cajun seasoning
1 Bay Leaf
1/4 tsp salt
1/4 tsp freshly ground pepper
2 (14.5-oz) cans stewed tomatoes
1-1/2 LBS peeled and deveined large raw shrimp

For serving:
Hot cooked rice

For garnish:
Chopped fresh parsley


Active Time: 8 minutes
Total Time: 2 hours 8 minutes
Cook bacon over Medium-High heat for 4 to 5 minutes, or until crisp. Reserving drippings in skillet, remove bacon, and drain on paper towels. Crumble bacon.

Meanwhile, add red bell pepper and celery mixture to skillet; sauté for 3 to 4 minutes, or until tender. Add garlic; sauté 1 minute.

Combine vegetable mixture, crumbled bacon, parsley, and next 5 ingredients in lightly greased 4- to 5-quart slow cooker. Cover and cook on High for 1 hour.

Stir in shrimp; cover and cook for 45 minutes to 1 hour, or until shrimp turn pink. Discard bay leaf.

Serve over hot cooked rice. Garnish, with parsley, if desired.

This Shrimp Creole recipe is from Slow-Cooker Quick Fixes: Recipes for Everyday Cover 'n Cook Convenience (Oxmoor House, 2010).

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