Fish: shrimp creole
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Chopped onion |
| 1 | Clove garlic, pressed or minced | |
| 1 | medium | Green pepper, finely chopped |
| ½ | cup | Finely chopped celery |
| 2 | tablespoons | Butter |
| 1 | can | Tomato sauce |
| ½ | cup | Water |
| 1 | Bay leaf, crushed | |
| 1 | teaspoon | Minced fresh parsley |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Cayenne pepper |
| ½ | pounds | Salad shrimp |
| * Serve over bed of rice* | ||
Directions
Servings: 2
In medium skillet, saute' onion, garlic, green pepper, and celery in butter, about 5 minutes, or until tender. Remove from heat; stir in tomato sauce, water, bay leaf, parsley, salt, and pepper. Add shrimp. Bring mixture to a boil; cook covered over medium heat 5 minutes. Serve over fluffy white rice.
Yield: 2 servings.