Shrimp Creole II

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

Heat Scale
Submit Recipe

Serves: 4

INGREDIENTS
1 onion – diced
3-4 red Bellafina peppers – diced (traditionally it’s green but I used red pepper)
½ cup diced celery
2 cloves garlic – diced
1 tbsp cayenne
28 oz can/box of diced tomatoes
2 dashes Worcestershire
1 lb cleaned shrimp
4 cups cooked rice

INSTRUCTIONS
Heat olive oil in a large sautee pan over medium high heat. Add onions, peppers, celery and garlic. Season with salt and pepper. Cook 3-4 minutes, till softened and fragrant. Add cayenne, stir and cook 1 minute more.

Add tomatoes and Worcestershire, bring to a boil then turn heat down to low and simmer 10 minutes. Add the shrimp, cover and simmer another 5-6 minutes till shrimp are cooked through –
firm and opaque. Season to taste. Serve over rice. Enjoy.

Slightly adapted from a recipe from theoptimalistkitchen.com