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

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