Firehouse Shrimp Creole
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Firehouse Shrimp Creole
Shrimp Creole as prepared by my husband who is a firefighter. Recipe was passed along to him from a fellow brother.
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Equal amounts (2 cups each)
- 4
- 2-28
- 1
- 3
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Worcestershire sauce, few dashes
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Parsley to cover top
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Frozen uncooked shrimp, 31 to 40 count
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size, peeled and deveined, about 2
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pounds
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Cooked ange hair pasta or rice
Saute celeery, onion, garlic, and green peppers in olive oil in a large skillet till softened. Sprinkle them with salt, pepper, and red pepper flakes while sauteeing.
In a 5 or 6 quart pot, heat up your crushed tomatoes, then add your veggie mixture. Next, add your white wine, bay leaves, salt, pepper, cayene, parsley,Old Bay Seasoning, and Worcestershire sauce.
Cook on medium-low heat for 1 to 1 ½ hours uncovered. Add your shrimp and cook 5 to 10 minutes more. Serve on top of your angel hair pasta or rice. Sprinkle with your freshly grated cheese.
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