"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Ed Muzynski
Added: Tuesday, February 12, 2008


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

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.

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