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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Wednesday, April 28, 2010


One of my most requested recipes, this spicy shrimp dish struts its stuff in the crock-pot, making it extra easy on the cook. Serve over rice with a side salad.

1 1/2 cups chopped onion
3/4 cup chopped celery
3/4 cup diced green pepper
2 cloves garlic, minced
1 (28oz.) can diced tomatoes
16oz. tomato sauce
1 teaspoon sugar
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
2 bay leaves
3 to 6 drops Tabasco sauce
1 lb. fresh shrimp, shelled and deveined

Combine all ingredients in Crock-Pot except shrimp. Stir to blend well. Cover and cook on LOW 7 to 9 hours or 3 to 4 on HIGH. During last hour add shrimp and turn to HIGH. Cook until shrimp turn pink. Serve over rice.

1 comment:

  1. Oh that looks delicious,I have never had shrimp creole. :)