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Shrimp Creole Recipe

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This recipe for Shrimp Creole, by , is from The Abraham/VerColen Family and Friends 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!

Margie Abraham


¼ c. flour
⅓ c. butter
1 c. hot water
½ c. fresh parsley
¼ c. chopped green pepper
½ c. chopped celery
½ c. chopped green onions (scallions)
1 ½ t. salt
1 t. chili powder
2 bay leaves
½ t. thyme
dash of cayenne pepper
1 t. sugar
1 clove of garlic, crushed
to taste: paprika and black pepper
1 lemon slice
2 T. tomato paste
1 16-oz. can diced tomatoes
1 lb. peeled and deveined shrimp (I sauté in butter before adding to the sauce)
2 c. dry rice; cooked

1. Melt butter in Dutch oven and brown flour in it.
2. Add hot water gradually.
3. Add the rest of the ingredients except shrimp and simmer at least 20 minutes.
4. Add shrimp and cook through until pink.
5. Serve over rice.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This recipe is originally from Betty Cooper. I only make this for company because it is a really pretty dish when finished.




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