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Shrimp Creole Recipe

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This recipe for Shrimp Creole, by , is from Cooking from the Family Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Freeman
Added: Wednesday, October 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. chopped onion (white)
1/2 c. chopped celery
1 clove garlic, minced
3 tbsp. shortening
1 1-lb can tomatoes (not stewed)
1 8 oz. can tomato sauce
1 1/2 tsp. salt
1 tsp. sugar
1 tbsp. Worcestershire sauce
1/2 to 1 tsp. chili powder
Dash bottled hot pepper sauce
2 tsp. cornstarch
12 oz. frozen shelled shrimp, thawed
1/2 c. chopped green pepper

Directions:
Directions:
In skillet, cook onion, celery and garlic in shortening till tender but not brown. Add tomatoes, tomato sauce, and next 5 ingredients. Simmer uncovered 45 min. Mix cornstarch with 1 tbsp. cold water; stir into sauce. Cook & stir till mixture thickens & bubbles. Add shrimp and green bell pepper. Cover; simmer 5 min. Serve with parsley rice ring.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Mom Scalise made this for us as we were growing up and it is an absolute fav!!! If you try it you will wow your guests!!!

I like a lot of shrimp in my creole so I tend to make the recipe with 1 lb. to 1 1/2 lb. of shrimp instead of what the recipe suggests.

 

 

 

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