"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shrimp Creole Recipe

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

Katie Whittier
Added: Friday, August 25, 2006


1/4 c. butter
1 can (12 oz.) tomatoes
2 bayleaves
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
1 tsp. vinegar
1/4 c. fruit cocktail syrup
2 tbl. cornstarch
1 lb. raw shrimp
1 green pepper, cut into thin strips
1/2 clove garlic, minced
1 c. sliced celery
1 c. chopped onion

Melt butter in skillet. Add garlic, onion, celery and saute just till tender. Add tomatoes with juice and spices, and green pepper and simmer about 20 minutes.
Mix syrup and cornstarch and stir into tomato mixture - stir til sauce has thickened - add shrimp just before serving and cook til shirmp is pink and done. Serve over rice.




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