Categories: creole, main course, seafood, shrimp
Ingredients
- 2 tablespoons olive oil
- 1 1/2 to 2 pounds shrimp, peeled and deveined
- 1 small onion, halved and thinly sliced
- 1 can (8 ounces) tomato sauce
- 1 cup chopped green pepper
- 1/2 cup diced celery
- 3/4 teaspoon salt
- 1/8 teaspoon garlic powder
- dash chili powder
Directions
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Heat oil in large heavy skillet. Add shrimp; cook until shrimp turns pink, stirring often. Remove shrimp from skillet.
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Add onion to same skillet and cook until lightly browned. Stir in tomato sauce, pepper, celery, salt, garlic powder and chili powder.
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Simmer, uncovered, over low heat for about 10 minutes.
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Remove from heat and combine with shrimp; let cool. Place into 1 1/2-quart casserole that is lined with heavy duty foil, with enough overlap to cover seal over top of casserole.
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Seal and freeze. When frozen, remove foil pack from casserole dish and return foil-wrapped Creole to freezer.
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When ready to cook, remove foil from frozen Creole and slip Creole into the casserole in which it was frozen.
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Cover with foil and bake 1 hour in a preheated 400° oven. Serve with hot cooked rice or noodles.