"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Ripe Olive Shrimp Creole Recipe

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This recipe for Ripe Olive Shrimp Creole, by , is from Grits to Gourmet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Roberts
Added: Sunday, August 27, 2006


1 c. chopped onion
2 T. butter
1 garlic clove minced
1/2 c. diced green pepper
1/2 c. diced celery
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1/8 tsp. rosemary
1 bay leaf
1 (1 lb.) can tomatoes
1 T. cornstarch
1 (15 oz.) can tomato sauce
1 (#1) tall can pitted ripe olives
1 lb. cooked & deveined large shrimp

Cook onion in butter until soft and transparent. Add garlic and cook a minute longer. Add green pepper, celery, salt, pepper, herbs & bay leaf. Mix 2 T. juice, drained from tomatoes, with cornstarch & set aside. Add remaining tomatoes & tomato sauce to cooked vegetables. Cover and simmer 10 minutes. Remove bay leaf. Add cornstarch mixture & cook, stirring until sauce boils & thickens slightly. Add well drained olives and shrimp. Heat through. Serve over rice.

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