"The belly rules the mind."--Spanish Proverb

Creole Shrimp Recipe

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

Contributor:  
Contributor:  
Ed Muzynski
Added: Tuesday, February 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. melted butter
1/2 c. onion, chopped
1/2 c. pepper, chopped
1/2 c. celery, chopped
1 glove garlic, minced
2 T. flour
1 tsp. salt
1/4 tsp. pepper
dash cayenne
1 crushed bay leaf
2 1 lb. 4 oz. cans tomatoes
2 lbs. shrimp, cooked and deveined
1 tsp. sugar
3 c. rice
1/4 c. chopped parsley

Directions:
Directions:
In saucepan, cook onions, peppers, celery and garlic in butter until tender. Add seasonings, flour, sugar and tomatoes. Bring to a boil. Reduce heat and cook slowly for 20 minutes. Add shrimp and cook until heated. Serve over rice, garnish with parsley.

Number Of Servings:
Number Of Servings:
6

 

 

 

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