"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

Shrimp Creole Recipe

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

Janet Johnston
Added: Wednesday, April 30, 2008


1/3 cup olive oil
1/2 cup chopped onions
1/2 cup chopped green pepper
1/2 cup chopped celery
1 clove garlic, crushed
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
Dash of cayenne
1 bay leaf, crushed
1 lb. 4 oz. can tomatoes
1-1/2. lbs. shrimp, shelled and deveined
1 teaspoon sugar
1/4 cup chopped parsley
Cooked rice

Heat oil in large skillet; saute onions, green pepper, celery, and garlic for 5 minutes. Stir in flour, salt, pepper, cayenne, bay leaf, and tomatoes. Bring to boil; cover; simmer for 20 minutes. Stir in Shrimp, sugar, and parsley. Cover; simmer for 15 minutes, or until shrimp are cooked. Serve on rice.

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