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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Shrimp Creole Recipe

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

Grandma Fleming


3/4 cup chopped onion
3 cup diced celery
1 cup chopped green pepper
1/4 cup butter
1, 16 oz can diced or crushed tomatoes
3 tbs brown sugar
2 bay leaves
1/4 tsp salt
1/4 tsp pepper
3 tbsp lemon juice
2 lb deveined, peeled and cooked shrimp

2 cups of white or brown rice

Start rice cooking, when done, add a pat of butter to the warm rice and let it melt.

Melt butter in a skillet, when melted, add onions, celery, peppers and cook until softened. Add tomatoes, brown sugar, bay leaves, salt, pepper and simmer on low for 30 minutes with lid half on. Stir from time to time.

Remove bay leaves, add lemon juice and fold in shrimp. Let simmer on low for about 5 minutes. Serve over warm rice.




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