Microwave this quick and easy Creole sauce, add sautéed shrimp and serve with buttered rice. Serves 4

1-1/2 lb Raw large size shrimp    ** 450-675 g
3 tbsp Butter 50 mL
3 tbsp Flour 50 mL
3/4 cup Finely chopped onion 175 mL
1/2 cup Chopped celery 125 mL
1 large Green pepper, cut into chunks 1 large
2 Garlic cloves, finely minced 2
6 oz Tomato paste 170 g
16 oz Stewed tomatoes 450 g
1/2 cup Water 125 mL
1/2 tsp ea Salt and Pepper 2 ml ea
1-1/2 tsp Fresh lemon juice 7 mL
1/8 to 1/4 tsp Cayenne pepper (optional) .5 to 1 mL
1/2 tsp Worcestershire sauce 2 mL
1/4 cup Fresh parsley; chopped 50 mL
1 Bay leaf 1
1/2 tsp Sugar 2 ml

  • Shell and devein shrimp. Refrigerate until ready to use.

    Using a large casserole dish, microwave butter at high for 1 to 2 minutes. Blend in flour. Add chopped onions, celery, green pepper and garlic. Microwave 3 to 4-1/2 minutes on high.

    Stir in tomato paste until smooth. Add remaining ingredients, except for shrimp, cover and microwave on medium until thick and bubbly, stir once or twice (about 20 to 25 minutes).

    Meanwhile, in skillet, heat 2 tbsp [25 mL] butter, add shrimp. Sprinkle with salt and pepper. Cook one minute or just until shrimp turns pink. Add to sauce. Microwave for 4 minutes. 

Note:  ** You may also use already cooked shrimp.  Add to sauce then continue to microwave 5 minutes, or until shrimp are hot.

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