Nell B. Nichols

Easy Shrimp Creole

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Keep sauce on hand to make this New Orleans special extra-quick

Ingredients

  • 1 lb. raw shrimp, in the shell
  • ½ c. chopped green pepper
  • ½ c<

Method

  • Cook shrimp; remove shells and veins.
  • Cook green pepper and celery in hot oil until just soft. Add Basic Red Sauce and shrimp and heat. Serve with rice.