Shrimp Creole

Shrimp Creole

6 tbsp butter
1 large sweet onion, roughly chopped
1 1/2 cups julienned bell pepper (I used a mix of yellow, red and green)
2 tsp minced garlic
1 tbsp paprika
1 tbsp cajun seasoning
4 tsp Worcestershire sauce
4 tsp hot sauce or to taste (I used about double that)
2 cans sliced stewed tomatoes
1 cup V-8 vegetable juice
24 oz peeled and deveined shrimp (31-41 per lb)
Garlic & Herb seasoning

In a large saute pan over medium heat, melt the butter. Add the onions and bell peppers and saute about 4 minutes. Stir in the garlic, paprika and cajun seasoning and continue cooking another 2 minutes. Add remaining ingredients and stir well. Simmer about 15-20 minutes.

In another large skillet, melt the remaining 4 tbsp butter over medium heat. Add shrimp. sprinkle with a little Garlic & Herb seasoning and saute, stirring constantly 5-6 minutes or until the shrimp are pink and tender. Pour the sauce over the shrimp and toss to coat well. Serve over hot, buttered rice.

This was delicious!

Shrimp 'n' Black Bean Chili

SHRIMP 'N' BLACK BEAN CHILI

1 small onion, chopped
2 tbsp olive oil
1 tsp minced garlic
15 oz can diced tomatoes with green pepper and onion
1 can Rotel Original diced tomatoes and green chiles
24 oz chicken broth
1 tsp cumin
1 tbsp chili powder
15 oz can black beans, rinsed and drained
1 pound cooked, peeled and deveined cocktail shrimp
Hot, cooked Rice

Saute the onion in olive oil in a large saucepan until translucent. Stir in garlic, both cans of tomatoes, broth, cumin, chili powder and black beans. Bring to a boil, reduce heat and simmer about 15-20 minutes. Add the shrimp and cook just until heated through. Serve over rice. Adapted from recipe of the same name in Taste of Home's (Special Issue) Recipe Card Collection, Winter 2010.

John really liked this. I'm not a big fan of anything that smells "fishy" so I'm not qualified to judge this one.