"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
This recipe for Shrimp Creole, by Marie Noe, is from The Elm Valley Community Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. diced celery 1/4 c. diced green pepper 1/4 c. minced onion 3 Tbs. butter 1 Tbs. Flour 1 lb. stewed tomatoes 1 tsp. sugar 1 tsp salt dash pepper 1 whole bay leaf 1 spring parsley 1 1/2 cooked shrimp 1/4. tsp. Worcester sauce cooked rice
Saute celery, green peppers, onion, in butter until tender. Add flour, tomatoes, sugar, salt, pepper, bay leaf, and parsley. Simmer 30 minutes. REMOVE BAY LEAF Add cooked shrimp and Worcester sauce. Serve over cooked rice.
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