"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Shrimp Creole, by Glenda Haynes, is from Texas Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. chopped onion 1/2 c. chopped celery 1 clove garlic, minced 3 T. salad oil 1 1 lb. can tomatoes 1 8-oz. can tomato sauce 1 1/2 tsp. salt 1 tsp. sugar 1/2 - 1 tsp. chili powder 1 T. Worcestershire sauce Dash hot pepper sauce 2 tsp. cornstarch 12 ounces cleaned raw shrimp 1/2 c. chopped green pepper
Cook onion, celery & garlic in hot oil until tender but not brown. Add tomatoes & next 6 ingredients. Simmer uncovered 45 minutes. Mix cornstarch with 1 T. cold water; stir into sauce; Cook & stir until mixture thickens & bubbles. Add shrimp & green pepper. Cover; simmer until done, about 5 minutes.
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