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January 13, 2009
Seafood in Creole Sauce
Ingredients:
8oz fresh shrimp - shelled, deveined, and rinsed
6oz crap, 1/2" pieces
1 tbl fresh lime juice
1 tbl margerine
1 medium onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
14.5oz can of tomatoes
2 green onions, chopped
1 jalapeno, seeded and chopped
2 tbl chopped fresh parsley
2 tbl dry white wine
1/8 tsp black pepper
(Add fresh herbs and chili peppers to your taste)
Directions:
Place shrimp in a non-metal bowl with crab and lime juice and toss well. Marinate, covered, for 20 minutes in the refrigerator. In a medium skillet melt the margerine over medium heat. Add the onion, bell pepper, and celery and cook. Stir occasionally for 2-3 minutes or until tender. Add the remaining ingredients and bring to a simmer over medium-high heat. Reduce to medium-low and cover for 15 minutes.
Drain the lime juice from the shrimp and crab and add the meat to the tomato mixture. Cook, covered, for 5 minutes, or until the shrimp is pink and cooked through.
Posted by Kelli Little at January 13, 2009 05:35 PM