"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

The Rev. Kenneth Terry's Shrimp Creole Recipe

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This recipe for The Rev. Kenneth Terry's Shrimp Creole, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Cramer
Added: Thursday, May 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
11/2 lbs shrimp
2 Tbsp oil
1/4 cup chopped onion
1/4 or 1/2 chopped green pepper
2 Tbsp cornstartch
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. ground thyme
1/4 tsp. rosemary
1/8 tsp. garlic powder
1/8 tsp. pepper
1/2 cups undrained tomatoes

Directions:
Directions:
Rinse frozen shrimp in cold water. Drain. In large frying pan heat oil, add chopped onion and green pepper and saute until tender. Add cornstarch, salt, paprika, thyme,rosemary, garlic powder and pepper. Blend thoroughly. Add tomatoes and shrimp. Simmer over low heat 15 to 20 min. stirring occasionally until sauce is thickened and shrimp is cooked. Serve over fluffy hot rice

Number Of Servings:
Number Of Servings:
4

 

 

 

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