Shrimp Creole ~ another crock pot recipe

I tried another crock pot recipe; this came out fairly well, but I felt it had a very slight tinny taste to it.  I’ve since read that the metallic taste sometimes occurs when cooking tomatoes for long periods of time.  Some folks suggest adding a little more sugar or some lemon juice to counteract this effect. I did add sugar to my leftovers and it seemed to take care of it.  It seems that it isn’t harmful it’s just a taste and it can’t clearly be predicted; it most likely has to do with the acidity of the canned tomatoes.  If it wasn’t the fault of the acid it was from my crock pot heating more than necessary; to be honest it is a relatively old crock pot so I will definitely try this again once I purchase a new one.


  • 1 large onion ~ diced
  • 1 green pepper ~ cut into chunks
  • 2 cloves garlic ~ minced
  • 3/4 cup celery ~ chopped
  • 2 jalapeno ~ diced
  • 1 1/2 cups crushed tomatoes
  • 1 can whole tomatoes ~ 28 o.z.
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp sugar
  • 1 tsp paprika
  • 1 bay leaf
  • 1 tsp hot sauce
  • 1 pound shrimp ~ peeled and deveined
  • cooked rice

Combine all ingredients except shrimp and rice in crock pot.  Stir and cover with lid.  Cook on low for about 7 hours; stir in shrimp and cook an additional hour on high until shrimp is cooked through. Serve with rice if desired


Enjoy ~ Kimberly


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