Four-square gospel creole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Unpeeled medium-size fresh shrimp |
| 1 | small | Onion, chopped |
| 1 | small | Green pepper, chopped |
| ½ | cup | Celery |
| 2 | Garlic cloves, minced | |
| 2 | tablespoons | Butter or margarine, melted |
| 1 | can | Whole tomatoes, undrained and chopped (16-ounce) |
| 1 | can | Tomato sauce (8-ounce) |
| 2 | teaspoons | Worcestershire sauce |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Dried thyme |
| ⅛ | teaspoon | Ground red pepper |
| Hot cooked rice | ||
Directions
Peel and devein shrimp; set aside. Cook onion, green pepper, celery, and garlic in butter in a Dutch oven over medium heat, stirring constantly, until tender. Stir in tomatoes and next 5 ingredients.
Cook 15 minutes or until desired consistency, stirring occasionally.
Stir in shrimp, and simmer 5 minutes or until shrimp turn pink. Serve shrimp mixture over rice.
Yield: 4 to 6 servings
Source: The Bubba Gump Shrimp Co. Cookbook Typed by J. Matthews, Sept., 1995