"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp Creole Recipe

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This recipe for Shrimp Creole, by , is from Red's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Brown
Added: Saturday, January 29, 2005


1/2 lb salt pork
2 medium onions, chopped
1 medium green pepper, chopped
2 celery stalks, chopped
2 1lb cans tomatoes
1 (10 1/2 oz) can tomato soup
1 4 oz can tomato paste
salt & pepper
Worcestershire Sauce
Seasoning Salt
3 pounds shrimp
2 cups rice

Dice salt pork and fry until crisp and brown in heavy skillet. Remove port from pan; leaving all melted fat in skillet. Add chopped oinions, pepper & celery to fat. Saute until soft. Add tomatoes, soup, tomato paste. Season to taste with salt, pepper Worcestershire sauce, seasoning salt. Cook on low heat until thick, about 2 hours, stirring occasionally.
While sauce is cooking, prepare shrimp. Rinse well under cool running water. Cook in large pot containing 3 or more quarts of boiling salted water, just until shells turn pink. Remove from heat, drain and cool. When cool, remove shells and devein.
Add shrimp to hot, cooked sauce, saving a few of the most attractive shrimp to garnish top.
Cook 2 cups converted rice by package directions. Cover with shrimp creole and garnish.

Number Of Servings:
Number Of Servings:
8 servings




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