Saucy Creole Shrimp

Saucy Creole Shrimp

Saucy Creole Shrimp


After looking through 6 magazines, I came across this recipe, Saucy Creole Shrimp; it reminded me of a dish my mother made every year for my birthday. ..Shrimp Creole.


Saucy Creole Shrimp Recipe


Saucy Creole Shrimp

4 Tbsp. butter

2 stalks, finely chopped

1 large green pepper, finely chopped

1 medium onion, finely chopped

1 tsp. salt-free Creole seasoning

¼ cup flour

2 medium tomatoes, chopped

8 oz. clam juice

1 ½ lbs. peeled, deveined shrimp (16 to 20 count)

1 Tbsp. Worcestershire sauce

1 Tbsp. Louisiana-style hot sauce, plus more for serving

1 ½ cups white rice, cooked (or brown rice, which I would use)


In 5 quart saucepot, melt butter on medium heat.  Add celery, green pepper, onion and Creole seasoning.  Cook 15 minutes or until vegetables are tender, stirring occasionally.

Sprinkle flour over vegetables.  Cook 2 minutes, stirring.  Add tomatoes; cook 2 minutes or until tomatoes are very soft, scraping up browned bits.  Stir in clam juice.  Heat to simmering on high.

Add shrimp, Worcestershire sauce and hot sauce.  Simmer 5 minutes or until shrimp are just cooked through, stirring occasionally.  Sauce over rice with additional hot sauce, if desired.        6 serving


(Recipe for Sauce Creole Shrimp was in a magazine)


Tortellini Soup with Sausage


Tortellini Soup with Sausage

Tortellini Soup with Sausage

Crisp, cool weather calls for warm, hearty soup like this dish.

                                  Barbara Onofrey is from Pennsylvania


Tortellini Soup with Sausage Recipe


Tortellini Soup with Sausage

1 lb. mild Italian sausage (or 1 lb. ground pork mixed with 1 Tbsp. ITALIAN SAUSAGE SEASONING)

1 cup chopped onion

1 clove garlic, minced

5 cups beef broth (or 5 cups water mixed with 2-3 tsp. BEEF SOUP BASE)

1/2 cup water

½ cup dry red wine (or ¼ cup balsamic vinegar + ¼ cup water)

1 28 oz. can chopped tomatoes

1 cup thinly sliced carrots (2 medium carrots)



1 can (8 oz.) tomato sauce

1 package (16 oz.) tortellini (fresh or frozen)

1 medium green bell pepper, chopped

1 ½ cups sliced zucchini (1 medium)

¼-1/2 cup freshly grated Parmesan cheese

 (* Penzeys spices)


In a stock pot, brown the sausage over medium-high heat, about 5 minutes, breaking it up and turning it over a few times during cooking.  Drain well, leaving ½ tsp. of drippings in the pot.  Set the sausage aside.

Reduce heat to medium, add the onion and garlic to the pot and cook until tender, 5-7 minutes, stirring regularly.  Add the broth, water, wine, tomatoes, carrots, HERBS, tomato sauce and sausage.  Bring to a boil and then reduce the heat to low and simmer, uncovered, for 30 minutes.  Skim off any fat.  Add tortellini and bell pepper, cover and simmer 15 minutes.  Add zucchini and simmer another 20-30 minutes.  Serve with Parmesan cheese and crusty bread.           12 servings


(Recipe for Tortellini Soup with Sausage was in the Penzeys Spice Catalog.)