It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. Every Friday, I share a recipe that I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author’s favorite. It could be a cookie or a baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is SHRIMP CREOLE from KAREN’S KITCHEN!!

Y’all know me and my affinity for shrimp dishes. Here’s another one. Easy to make. Savory and flavorful, with a Creole flair. Serve with dirty rice and you get a taste of the South.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 759 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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SHRIMP CREOLE
[Makes 6 Servings]
[From Karen’s Kitchen]

2 T. olive oil
1 cup chopped onion
1 cup chopped celery
3/4 cup chopped green pepper*
1/2 cup chicken broth
1 tsp. thyme
1/2 tsp. sweet basil
1 small clove garlic, crushed
1 can (28 oz.) crushed tomatoes
1 can (8 oz) tomato sauce
1 tsp. sugar
2 lb. large shrimp, deveined and peeled

In a glass bowl, combine oil and onion. Transfer to a skillet and cook on high for 7 minutes, until the onion is tender.

Stir in celery and green pepper. Cover and cook on high heat for 5 minutes, until the vegetables are tender.

Stir in salt, pepper, thyme, sweet basil, garlic, and broth. Cover and cook on high for 5 minutes, stirring once.

Stir in tomatoes, tomato sauce, and sugar. Cover, cooking on high heat for 5 minutes, stirring once, until boiling.

Stir in prepared shrimp and turn off the heat. Cover immediately and let stand for 10 minutes, until the shrimp are just firm.

*I’m not a huge fan of the green bell peppers. They taste bitter to me. So I use red or yellow bell peppers, which have a sweeter taste.

Happy Cooking!