"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Shrimp Creole Recipe

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

Peggy Benoit
Added: Saturday, June 10, 2006


1 C flour
1 C vegtable oil
2 C onion, chopped
1 C celery, chopped
1/2 C bell pepper, chopped
2 cloves garlic, chopped
2 lbs. raw shrimp
1 large can Rotel tomatoes
2 small cans tomato paste
3 tsp. salt
1/4 tsp. red pepper
1/2 tsp. black pepper
2 T chopped parsley
2 T chopped onion top

Heat oil over medium heat and add flour to make roux. Add
onions, celery, bell pepper, and garlic. Cook until wilted. Add
tomatoes and tomato paste. Mix well and cook 5 minutes then
add 6 cups of water. Let simmer l hour. Add shrimp and cook
15 minutes then add parsley and onion tops. Serve over rice.




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