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"The belly rules the mind."--Spanish Proverb

MARK'S SHRIMP CREOLE Recipe

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This recipe for MARK'S SHRIMP CREOLE is from Mark's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 CUP OIL
1 MED ONION COURSE CHOPPED
1 GREEN PEPPER CUT INTO THIN STRIPS
1 RED PEPPER CUT INTO THIN STRIPS
1/2 CUP FRESH MUSHROOMS SLICED
1/4 CUP FLOUR
2 CLOVES MINCED GARLIC
1 TSP SALT
1 TSP OREGANO
2 CANS PETITE DICED TOMATOES
2 LBS SHELLED AND DEVIENED SHRIMP
Directions:
Directions:
HEAT OIL AND SWEAT ONIONS, PEPPERS AND MUSHROOMS TOGETHER TILL TRANSLUCENT. STIR IN FLOUR, SEASONINGS, MIX WELL ADD TOMATOES AND COOK OVER LOW HEAT FOR 10-15 MINUTES. ADD SHRIMP 10 MINUTES BEFORE SERVING. SERVE OVER RICE.

 

 

 

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