"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

Shrimp Creole Recipe

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This recipe for Shrimp Creole, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Noe
Added: Tuesday, June 24, 2008


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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