"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shrimp Creole Recipe

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This recipe for Shrimp Creole, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Bourgeois
Added: Sunday, July 29, 2007


1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 clove garlic, minced
3 tbsp. butter
1 (1lb) can of tomatoes
1 ( 8 oz.) can tomato sauce
1 1/2 tsp. salt
1 tsp. sugar
1 tbsp. Worcestershire Sauce
1 1/2 tsp. chili powder
Dash of hot pepper sauce
2 tsp. cornstarch
12 oz. shrimp (peeled)

In skillet, cook onion, celery and garlic in butter until tender. Add tomatoes, tomato sauce and spices. Simmer for 45 minutes.Mix cornstarch with 1 tbsp. cold water. Stir into sauce and cook until it is thick and bubbling. Add the shrimp and bell pepper and simmer for a few more minutes. Serve over rice.




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