"Secrets to Cooking TexMex"
SOUTHWESTERN SHRIMP CREOLE
1/4 cup margarine or butter
1 medium onion, chopped
1 large green pepper, chopped
1 clove garlic, minced
1 jar (4 oz.) diced pimentos
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (10 oz.) RO*TEL Diced Tomatoes and Green Chilies
1 lb shrimp, shelled and deveined
In a large skillet, melt margarine; sauté onion, pepper and garlic
Stir in pimentos, salt, pepper and RO*TEL; simmer for 10 minutes.
Add shrimp and cook until done, about 5 minutes, stirring occasionally.
Serve with cooked white rice. Serves 4.
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to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.