"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

Shrimp Creole Recipe

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

Contributor:  
Contributor:  
Morris, Margaret
Added: Tuesday, August 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic - minced
3 Tbs oil


1 lb canned diced tomatoes
1 tsp chili powder
1 can (8oz) tomato sauce
1 Tbs Worcestershire sauce
1 tsp sugar
dash of Tabasco
1 tsp salt
1 tsp cornstarch/2 tsp water


12 oz shrimp
1/2 cup chopped green pepper


cooked rice

Directions:
Directions:
Saute onions, celery and garlic in oil. Do not brown.
Add tomatoes, tomato sauce and seasonings. Simmer for 45 minutes
Combine cornstarch and water and add to tomato mixture to thicken.
Add shrimp and green pepper. Cover and cook 5 more minutes or until shrimp are pink.
Serve over cooked rice.

 

 

 

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