| Makes: | 6 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 50 minutes |
| Ready In: | 1 hour, 20 minutes |
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A sweet and spicy tasting sauce with shrimp. As wih most of all seafood recipes, crawfish may be substitued for shrimp.
Did you know this of Louisiana? -
Capital: Baton Rouge
Date of Statehood: April 30, 1812 (The Louisiana Purchase was the acquisition by the United States of approximately 530 million acres (828000 sq mi or 2100000 km˛) of French territory in 1803
Flower: Magnolia
Tree: Bald Cypress
Bird: Eastern Brown Pelican (Maw Maw has two Pelican - One is named Phinnus and the other Falgoo!)
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| Ingredients |
| 1 large onion chopped |
1 bell pepper chopped |
| 4 pounds cleaned shrimp or may substitute crawfish. |
2 small cans tomato sauce 6 oz |
| 6 tbsp Tiger Sauce |
4 tbsp Worchestershire Sauce |
| 1 can Rotel Brand tomatoes or whole tomatoes with 1 small can green chilies |
4 tbsp Fruit Fresh |
| 8 tbsp Tony's Brown Gravy Mix. |
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| Directions |
Saute onion and bell pepper in a small amount of oil or butter. Add all ingredients except shrimp. Cook for 30 minutes stirring occasionally. Add shrimp and cook for another 20 minutes or until shrimp are pink and cooked through. You may need to add water if sauce becomes to thick. Serve over rice with a tomato and cucumber salad.
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