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SEAFOOD RECIPESSHRIMP Recipes 2 >  Shrimp Creole



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    • 6 Tablespoons butter 
    • 1 cup Julienne onions 
    • 1 cup Julienne green pepper 
    • 2 stalks celery, in Julienne strips 
    • 2 cloves garlic, chopped 
    • 1 bay leaf 
    • 2 Tablespoons paprika 
    • 2 cups diced tomatoes 
    • 1/2 cup Heinz Ketchup 
    • 4 teaspoons Heinz Worcestershire Sauce 
    • 2 Tablespoons red hot sauce 
    • 1½ Tablespoons cornstarch 
    • 1/2 cup water 
    • 3 lbs. shrimp, peeled and deveined 


Melt 2 Tablespoons butter in a sauté pan and sauté onion, green pepper, celery, garlic and bay leaf for a few minutes.

Add paprika, tomatoes, and Heinz Ketchup. Stir well.

Add Heinz Worcestershire Sauce and red hot sauce and simmer until volume is reduced by a fourth and the vegetables are soft.

Mix cornstarch and water together and stir into the sauce.

Cook, stirring, for about two (2) minutes to cook the cornstarch.

Sauté the shrimp in the remaining butter until pink and tender, about 5 minutes stirring constantly.

Pour sauce over shrimp and toss to coat well.

Serve with fluffy cooked rice.

Courtesy of H.J. Heinz Co.

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