Enriched Bleached Wheat Flour (Wheat & Malt Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Salt, Red and Green Bell Pepper, Soybean Oil, Wheat Flour, Celery, Monosodium Glutamate (Flavor Enhancer), Garlic Spices (Including Red Pepper), Yeast Extract, Soy Sauce (Hydrolyzed Soy Protein, Corn Syrup Solids, Salt), and Green Onion.
Prepare Shrimp Creole with 1 lb. of peeled shrimp.Stove Top Directions1. Mix 1 1/2 cups water, 1 can (8 oz.) tomato sauce, Shrimp Creole Base and 1 tbsp. butter or margarine in 3-quart microwavable bowl until well blended and lumps are dissolved. Bring to boil. Reduced heat to low. Cover.2. Simmer 15 minutes. Stir in shrimp. Cover. Simmer 10 to 15 minutes or until shrimp turn pink, stirring occasionally.3. Serve over cooked rice. Sprinkle with green onions, if desired. Microwave Directions1. Mix 1 1/2 cups water, 1 can (8 oz.) tomato sauce, Shrimp Creole Base and 1 tbsp. butter or margarine in 2 1/2-quart microwavable bowl until well blended and lumps are dissolved. Cover.2. Microwave on high 6 minutes, stirring halfway through cook time. Stir in shrimp. Cover. Microwave on low (30% power) 10 minutes or until shrimp turn pink, stirring occasionally. Let stand in microwave 5 minutes. Serve over cooked rice.Microwave ovens vary; adjust cooking times as needed cooking times are based on an 1100 watt microwave oven.Caution: Bowl and contents will be very hot. Use pot
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