"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Southwestern Shrimp Creole Recipe

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This recipe for Southwestern Shrimp Creole, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Cardinale
Added: Wednesday, August 22, 2007


1/4 c. margarine or butter
1 medium onion, chopped
1 large green pepper, chopped
1 clove garlic, minced
1- 4 oz. jar diced pimentos
1/8 tsp. salt
1/8 tsp. pepper
1- 10oz. can Rotel tomatoes
1 lb. shrimp, shelled and deveined
cooked rice

-In a large skillet, melt margarine and saute onion, green pepper and garlic until tender.
-Stir in pimentos, salt, pepper and Rotel.
-Simmer for 10 minutes.
-Add shrimp and cook until done (about 5 minutes), stirring occasionally.
-Serve with cooked white rice.

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