Belizean Shrimp Creole
Ingredients:
1 1/2 lbs fresh shrimps
2 Tbsp. Olive Oil
1/4 cup minced onions
2 cloves minced garlic
1/4 cup minced green pepper
1 cup diced tomatoes
1 1/2 cup white wine
1 Tbsp. basil
2 Tbsps. minced parsley
1/4 cup heavy cream
1/4 teaspoon salt
1/4 tsp. pepper
1 1/2 lbs fresh shrimps
2 Tbsp. Olive Oil
1/4 cup minced onions
2 cloves minced garlic
1/4 cup minced green pepper
1 cup diced tomatoes
1 1/2 cup white wine
1 Tbsp. basil
2 Tbsps. minced parsley
1/4 cup heavy cream
1/4 teaspoon salt
1/4 tsp. pepper
Method:
Peel and de-vein shrimps. Heat oil in heavy skillet. Add onions, garlic, and pepper. Cook over moderate heat stirring constantly for 5 minutes. Add tomato and wine and bring to boil. Reduce heat and simmer. Cover partially. After 1 hour add the basil and the parsley and cook for 15 minutes more; add cream and salt. Add the shrimps and cook for 30 mins. over slow heat. Serve over a serving of white rice.
Peel and de-vein shrimps. Heat oil in heavy skillet. Add onions, garlic, and pepper. Cook over moderate heat stirring constantly for 5 minutes. Add tomato and wine and bring to boil. Reduce heat and simmer. Cover partially. After 1 hour add the basil and the parsley and cook for 15 minutes more; add cream and salt. Add the shrimps and cook for 30 mins. over slow heat. Serve over a serving of white rice.
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