SHRIMP CREOLE & REFRESHING CUCUMBER SALAD
Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3
Yield: 6 servings
2 Pounds unpeeled fresh shrimp (medium size)
1 Onion - cut into bite size pieces
1 Green Pepper - cut into bite size pieces
1 Red Pepper - cut into bite size pieces
2 stalks of Celery - cut into bite size pieces
2 medium Cloves garlic -- minced
2 Tbsp Butter or margarine -- melted
2 Tbsp Olive Oil
16 ounces can whole tomatoes, undrained and chopped
1 (8 ounce) can tomato sauce
2 tsp Worcestershire sauce
1/2 tsp Oregano (if using fresh herbs, double the amount)
2 tsp Thyme (if using fresh herbs, double the amount)
1 Bay Leaf
1 tsp Old Bay Seasoning
1/8 tsp Crushed Red Pepper
Salt and Pepper - to taste
Tabasco, optional - to taste
Hot cooked rice
Fresh Parsley, for garnish
Peel and devein shrimp.
Sauté onion, green pepper, red pepper, celery, and garlic in butter/olive oil combo in a large pot until tender. Stir in tomatoes, tomato sauce, Worcestershire sauce, oregano, thyme, bay leaf, Old Bay Seasoning, and crushed red pepper.
Cook over medium heat, stirring occasionally, about 15 minutes or until desired consistency. Stir in shrimp, and simmer over medium heat 5 to 10 minutes or until shrimp are done. Taste. Add salt, if needed. Add pepper and Tabasco if desired.
Serve over rice.
Refreshing Cucumber Salad
3 medium cucumbers
1 cup dairy sour cream
1 small clove garlic, minced
2 tsp sugar
1 tsp salt
1 tsp white wine vinegar
1/2 tsp dill weed, optional
Peel cucumbers and slice thinly into a large bowl. Stir together remaining ingredients, except dill weed. Pour over cucumbers and toss lightly. Sprinkle with dill weed.
Cover and chill. Just before serving, toss carefully.