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

Cookie’s Shrimp Creole Recipe

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This recipe for Cookie’s Shrimp Creole, by , is from A Taste of Time, 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!

Contributor:  
Contributor:  
Cookie Knight

Category:
Category:

Ingredients:  
Ingredients:  
-4 strips of fat back or salt pork, cubed
Add 1 large onion, chopped
1 large bell pepper, chopped
1 cup celery, diced
1 large can crushed tomatoes
½ bottle hot ketchup
½ t. thyme
1 t. garlic salt
1 ½ pounds uncooked shrimp, peeled and deveined

Directions:
Directions:
Fry salt pork in large pot until crisp. Sauté onion, bell pepper and celery in pot with salt pork. Add tomatoes, ketchup, thyme, and garlic salt. Add salt and pepper to taste. Cook sauce over low heat until onions, bell pepper and celery are tender. Sauce can be frozen at this step, if desired. Otherwise, add shrimp to simmering sauce and cook until shrimp are pink.

Serve over cooked rice.

Personal Notes:
Personal Notes:
Mom always served this on Christmas Eve. It is one of my favorite recipes and my "go-to" for large crowds. It never disappoints!

 

 

 

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