"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Peggy's Shrimp Creole Recipe

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This recipe for Peggy's Shrimp Creole, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Habursky
Added: Saturday, August 11, 2007

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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