"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Shrimp Creole Recipe

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

Grandma Marie
Added: Friday, March 6, 2009


1-1/2 lbs small cooked shrimp
3 tablespoons butter
1 cup chopped onions
1 cup chopped green peppers
1 cup chopped celery
4 ripe tomatoes, peeled and chopped
2 garlic cloves finely minced
1 (8 oz) can tomato sauce
1/2 tsp. pepper
1 bay leaf
1/2 tsp dry thyme
3 teaspoons fresh finely minced parsley

Rinse shrimp with cold water and pat dry with paper towels. Set aside. In a large sauce pan over medium heat, melt butter. Add onion, green pepper and celery and saute until tender but not brown. Add garlic and tomatoes, bring to a boil. Reduce heat. Add tomato sauce, pepper, bay leaf and simmer for 15 to 20 minutes, stirring frequently. Stir in shrimp and heat thoroughly. Serve with hot rice and garnish with parsley.




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