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Seafood Creole - 2

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons 30ml Margarine

    2. 1/4 cup 15g / 1/2oz Onion - chopped

    3. 1/4 cup 36g / 1 1/3oz Red pepper - chopped

    4. 10 Garlic - minced

    5. 1 Tomatoes - (16 oz.)

    6. 1 teaspoon 5ml Basil

    7. 1/2 teaspoon 2 1/2ml Cayenne pepper

    8. 1/2 teaspoon 2 1/2ml Salt

    9. 1/4 teaspoon 1 1/3ml White pepper

    10. 3 teaspoons 15ml Cornstarch

    11. 2 tablespoons 30ml Cold water

    12. 1/2 lb 227g / 8oz Fresh shrimp or 1/2 lb 227g / 8oz Frozen shrimp - thawed

    13. 1/2 lb 227g / 8oz Fresh crab or 1/2 lb 227g / 8oz Frozen crab - thawed

    14. 2 cups 320g / 11oz Peppery rice

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Melt margarine in a medium skillet. Add onion, red pepper and garlic. Cook Salt and white pepper. Cover, reduce heat, simmer for 10 minutes. Combine cornstarch and water in a small bowl. Mix well. Add to tomato mixture. Stir until bubbly. Add shrimp and crab and heat to boiling. Reduce heat and simmer for 10 minutes or until seafood is thoroughly cooked. Serve on top of rice.

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