"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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.

Deborah Habursky
Added: Saturday, August 11, 2007


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

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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