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Shrimp Creole Recipe

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This recipe for Shrimp Creole, by , is from Flynn 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!

Nickie McElroy


2-3 pounds raw shrimp (cleaned w tails removed)
4 Tbls flour
5 Tbls shortening (Crisco)
1 large onion (chopped)
1 clove garlic (chopped)
6-8 green onion tops - chopped
cup chopped celery
1 sprig of fresh parsley
cup diced green pepper
1 Tbls Worcestershire sauce
cup chopped celery
1 can tomato sauce
1 can water
1 Tbls salt
Tbls black pepper
1 bay leaf

Make a roux by melting shortening and adding flour; stir until light brown.
Add onion, garlic, celery, green onions, and pepper and mix thoroughly.
Add tomato sauce and water; season with salt, pepper, Worcheshire sauce, and bay leaf.
Let simmer for 1 hour.

Bring to boil and add uncooked shrimp; cook for 15 minutes.
Serve over white rice.




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