"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 Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nola Hodge
Added: Monday, August 4, 2008


3 tbsp. canola oil
3 tbsp. chopped onion
1/4 c. chopped green pepper
1 (16 oz.) can chopped tomatoes
1 tsp. salt
1 tsp. vinegar
dash black pepper
1/2 tsp. sugar
1/2 tsp. worchestershire sauce
1 lb. fresh or frozen shrimp
Hot cooked rice

In a medium sized pot, heat canola oil. Add onion, green pepper, and tomatoes and cook over medium heat until thickened, about 30 minutes. Add remaining ingredients and cook another 5-10 minutes, or until shrimp is done. Serve over rice.




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