"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

MG's Shrimp Creole Recipe

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This recipe for MG's Shrimp Creole, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Matthew Howard
Added: Tuesday, June 27, 2006


1-1/2 lb. shrimp, peeled and cleaned
4 t butter
2 cloves garlic
1 large onion, chopped
1 red or yellow pepper, chopped
1 c chopped celery
1 28 oz. can diced tomatoes
1 28 oz. can crushed tomatoes
1 tsp salt
2 bay leaves
1 tsp thyme
1/2 c chopped parsley
1/2 lb. sliced mushrooms
black pepper
2 tbsp flour mixed with 1/4 c water

saute garlic, onions, peppers and celery in butter and stir in flour and water mixture to make a roux.
add tomatoes and other ingredients except, shrimp and mushrooms and simmer for about 20 minutes.
add shrimp and mushrooms and cook until shrimp turn pink.

serve with rice or over rice.

Personal Notes:
Personal Notes:
A great idea for any summer meal. My grandmother's shrimp creole is a blend of many flavors and textures that go together rather nicely. Well done, Grandma.




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