"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Shrimp Creole Recipe

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

Contributor:  
Contributor:  
Kelly Champlin Church
Added: Friday, August 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb. small shrimp, peeled & deveined
3 T. vegetable oil
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic- minced
1 can stewed tomatoes (I use crushed)
1 8 oz. can tomato sauce
3/4 tsp. salt
1 tsp. sugar
1 tsp. chili powder (more or less)
1 T. Worcestershire sauce
Dash of hot sauce
2 tsp. cornstarch
1/2 c. chopped green bell pepper
Cooked Rice

Directions:
Directions:
Heat oil in large skillet. Cook onion, garlic and celery in oil until tender about 5 minutes. Add tomatoes, tomato sauce, salt, sugar, chili powder, Worcestershire sauce, and hot sauce. Simmer, uncovered for 45 minutes, stirring occasionally to keep from sticking.
Mix cornstarch w/ 1 T. cold water. Stir into tomato mixture and cook approximately 2 min. Add shrimp and green pepper cook for 8-10 minutes. Serve immediately w/ hot cooked rice. Can freeze the sauce w/out the shrimp. Thaw and cook sauce in skillet, bring to a simmer and add shrimp.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This recipe turned Riley onto shrimp and is now one of his favorite meals. John loves the Southern Louisiana style of cooking- one of his favorites too!

 

 

 

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