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Shrimp and Vegetable Creole

1 tablespoon vegetable oil
2 onions -- chopped
1 celery stalk -- chopped
1/2 green bell pepper -- seeded and chopped
1/2 red bell pepper -- seeded and chopped
1/2 yellow bell pepper -- seeded and chopped
2 garlic cloves -- minced
1 can no-salt-added diced tomatoes - (14 1/2 oz)
1 can no-salt-added tomato sauce - (8 oz)
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper - (to 1/4)
1 pound medium shrimp -- peeled, deveined
3 medium zucchini -- sliced
6 cups hot cooked white rice


In a large nonstick saucepan or Dutch oven, heat the oil. Add the onions, celery, bell peppers and the garlic; cook, stirring as needed, until softened, 6 to 8 minutes.


Add the tomatoes, tomato sauce, Worcestershire sauce, oregano, thyme and cayenne; bring to a boil. Reduce the heat and cook, stirring as needed, until the sauce is slightly thickened, about 10 minutes.


Add the shrimp and zucchini; return to a boil. Reduce the heat and simmer, covered, stirring as needed, until the shrimp turn pink, 5 to 7 minutes. Serve the rice, topped with the shrimp mixture.


This recipe yields 6 servings.


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