Sunday, August 2, 2009

Shrimp Creole

In honor of my Cajun heritage, I dug up a shrimp creole recipe. It was delicious. The hubs doesn't like tomatoes, but he loved this dish. You can tweak the spices to your liking. This is Louisiana Shrimp Creole II from Allrecipes.

I added quite a bit of cayenne and Cajun seasoning.

1/2 cup finely diced onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined

1. In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.

2. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.
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Lemon Garlic Tilapia

This was a tasty, light meal, scaled down from Allrecipes.

2 tilapia fillets
3 tbs fresh lemon juice
1 tbs butter, melted
1 clove garlic, minced
1 tsp parsley
Salt and pepper to taste

1. Preheat oven to 375. Grease a glass baking dish.

2. In a small bowl, mix together lemon juice, butter and garlic. Place tilapia fillets in baking dish and drizzle with lemon juice mixture. Sprinkle with spices. Bake 30 minutes.
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