Shrimp Creole My Way ***Read the whole thing first.**** 1 large sweet onion (SLICE) 5 sweet small peppers (red, yellow, and orange SLICED) 1 pack sliced mushrooms 1 can sweet kernel corn 1 pack baby spinach 1 salted butter 1 lemon 1 medium container or sour cream 2lbs of peeled and devained shrimp (take the tail off) 3 packs of Cajuns Choice Shrimp Creole seasoning (Cub Foods carries this in the seafood department. However; not all of them carry it. You can also order it online.) 1 bottle of Worchester Sauce BE ADVISED THERE ARE DIRECTIONS ON THE BACK OF THE PACKAGE. MY DIRECTIONS ARE NOT THEIR DIRECTIONS BECAUSE I THINK IM A CONNOSSIUER....LBVVS Okay...ready here it goes. Melt 4tbs of butter. Sautee onion, peppers, half can of corn, and mushrooms. Do Not put the spinach in yet. Spinach cooks fast, and youll cook every antioxidant it has out...JS. NOW pull your clean unthawed shrimp in. Sqeeze lemon juice over the shrimp. Pour 3 packs of Cajuns Choice Cajun Shrimp seasoning mix. I pour Worchester sauce to taste. Which is 1 round around the pot at liberty, but dont drown it. If youre scared the use the directions on the pack. NOW put about a handful of spinach on top while the shrimp is cooking, its going to cook down fast. You can decide to add more, which I do, or if its not your thing leave it alone. Mix it around as the shrimp cooks. Dont over cook it because then your shrimp will get tough. After you done cooking it you can add sour cream for the gravy. The more sour cream you add the more you tone down the KICK. Its spicy. Now this right here is the kicker. You need to make you a pot of dirty rice. I use Zatarans or the generic from Aldis. Try using ground turkey instead of ground beef for a healthy meal. Compliment your dish with garlic bread to suck up the gravy, or pass to save on the carbs and calories.
Posted on: Wed, 22 Oct 2014 03:29:15 +0000
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