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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Creole Shrimp Recipe

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This recipe for Creole Shrimp is from Schulz Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Creole Sauce:
1 can (No. 2 1/2) tomatoes
1 clove garlic, minced or crushed
1 1/2 cups chopped onion
1/2 cup catsup
1/4 cup chopped parsley
1 large green pepper, chopped
1 cup thinly sliced celery
2 tsp. paprika
Salt, pepper & Ac'cent

Shrimp:
2 lbs. fresh shrimp
Directions:
Directions:
Creole Sauce: Put all ingredients, except salt, pepper and Ac'cent in a heavy skillet. stir well, cook over low heat, covered, until vegetables are tender but still hold their shape. Season to taste, after cooking, with salt, pepper and Ac'cent.

Shrimp: Wash and shell 2 lbs. of fresh shrimp. cover with boiling water; add 1 tsp Ac'cent. boil until tender; let cool in the water. De-vein shrimp; leave whole or cut in half. Combine shrimp and Creole Sauce. heat thoroughly. Serve with hot cooked rice.
Personal Notes:
Personal Notes:
Nice served with deviled eggs and black or stuffed green olives - or a tossed salad.

 

 

 

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