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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Peggy's Shrimp Creole Recipe

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This recipe for Peggy's Shrimp Creole is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic,minced
3 tbsp butter
1 16 ounce can chopped tomatoes
1 8 ounce can tomato sauce
1 1/2 tsp salt
1 tsp sugar
1 tbsp Worcestershire sauce
1/2 to 1 tsp chili powder
dash of hot pepper sauce
2 tsp cornstarch
12 oz frozen shelled shrimp, thawed
1/2 cup chopped green pepper
Directions:
Directions:
In skillet, cook onion, celery, and garlic in butter until tender but not brown. Add tomatoes, sauce, salt, sugar, Worcestershire sauce, chili powder and hot pepper sauce. Simmer uncovered 45 minutes. Mix cornstarch with 1 tbsp cold water; stir into sauce. Cook and stir until thickened and bubbly. Add shrimp and green pepper. Cover; simmer 5 minutes. Serve over rice.
Makes 6 servings

 

 

 

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