"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Shrimp Creole Recipe

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

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, June 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup all-purpose flour
1/2 cup vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1 14-1/2 ounce can stewed tomatoes
1 6 ounce can tomato paste
4 bay leaves
1 tablespoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
Salt and pepper to taste
2 pounds fresh or frozen uncooked medium shrimp, peeled and deveined
Hot cooked rice

Directions:
Directions:
In a heavy skillet, combine the flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add the onion, green pepper, celery and garlic; cook until vegetables are tender, about 5 minutes. Stir in the tomatoes, tomato paste, bay leaves, Worcestershire sauce, hot pepper sauce, salt and pepper. Cover and simmer for 45 - 50 minutes. Add shrimp. Simmer, uncovered, for 5 - 6 minutes or until shrimp turn pink. Discard bay leaves. Serve over rice.

Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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