- 2 tablespoons vegetable oil
- 1 cup chopped onions
- 1 cup chopped celery
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 2 cups chopped, peeled tomatoes
- 1 (8 ounce) can tomato sauce
- 1/2 cup Holland House® Marsala Cooking Wine
- 1/4 teaspoon hot pepper sauce, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 pound fresh or frozen, thawed, uncooked shrimp, peeled, deveined
- 1 (10 ounce) package egg noodles, cooked, drained
- Heat oil in large saucepan over medium-high heat. Add onions, celery, green pepper and garlic; cook 2 to 3 minutes.
- Add tomatoes; cook 2 to 3 minutes, stirring occasionally.
- Add remaining ingredients except noodles; cook 2 to 3 minutes or until shrimp turn pink. Serve over cooked noodles or hot cooked rice.
04/26/2018
recipepes.com
Shrimp Creole Pronto, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
