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Kathy’s Green Tomato Shrimp Creole

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Servings
people
Ingredients
  • 1 small toasted pecans
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 2 green bell pepper, diced
  • 1 red can artichokes, drained
  • 2 tablespoons tagliatelle
  • 2 tablespoons butter
  • 1 cup Italian parsley, minced
  • 1 can green onions, sliced, including some of green stems
  • 1 teaspoon prepared mustard
  • Hot tomatoes, diced
  • 1/4 cup grated Parmesan cheese
  • 1/2 pound shrimp, peeled and deveined
Servings
people
Ingredients
  • 1 small toasted pecans
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 2 green bell pepper, diced
  • 1 red can artichokes, drained
  • 2 tablespoons tagliatelle
  • 2 tablespoons butter
  • 1 cup Italian parsley, minced
  • 1 can green onions, sliced, including some of green stems
  • 1 teaspoon prepared mustard
  • Hot tomatoes, diced
  • 1/4 cup grated Parmesan cheese
  • 1/2 pound shrimp, peeled and deveined
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sauté onions and garlic in olive oil
  2. Add tomatoes and green chilies
  3. Cover and cook on medium high about 5 minutes or until tomatoes begin to break down
  4. Add remaining ingredients except shrimp
  5. Cook on medium heat, uncovered, for about 10 minutes or until liquid is slightly reduced and thickened
  6. Add shrimp
  7. Cover and cook 2-5 minutes or until shrimp just turn pink
  8. Serve over rice or grits
  9. Salt and pepper to taste
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