cup each chopped onion, celery and green bell pepper
1
clove garlic, minced
1
can (14-1/2 ounces) stewed tomatoes, undrained
1/4
cup Frank's® RedHot® Original Cayenne Pepper Sauce
1
pound medium shrimp, peeled and deveined
Hot cooked rice
Prep Time
10 minutes
Cook Time
15 minutes
1. Melt 2 tablespoons butter in medium skillet; blend in 2 tablespoons flour. Add onion, celery, bell pepper and garlic; cook and stir over medium-high heat 5 minutes or until vegetables are tender and flour mixture is lightly golden.
2. Stir in tomatoes and Frank's RedHot Sauce. Heat to boiling. Reduce heat to medium-low. Cook, uncovered, 5 minutes or until slightly thickened. Stir occasionally. Add shrimp. Cook 5 minutes or just until shrimp are pink. Serve over rice. Garnish with chopped parsley, if desired.
French Quarter Shrimp Creole
