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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mom's Shrimp Creole Recipe

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This recipe for Mom's Shrimp Creole, by , is from The Lawson Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jean Heier


2 lb. raw shrimp; Washed, peeled and deveined
5 T. flour
1/4 c. flour
1 large onion, chopped
6 green onions, chopped
1/4 c. green pepper, chopped
1 clove garlic, minced
1/2 c. celery, chopped
salt/pepper to taste
1 (10 oz.) can Rotel with green chilis
1 (8 oz.) can tomato sauce
1 T. Worcestershire sauce

Make a roux by melting shortening in a deep skillet. Add flour. cook on medium heat until dark brown, stirring constantly. Add onions, peppers, celery and garlic. Add Rotel and tomato sauce. Season with Salt/pepper and Worcestershire sauce. Let simmer covered for 30 minutes. Bring to boiling and add shrimp. Cook 20 minutes until shrimp are fully cooked. Serve with rice.




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