Shrimp creole #01
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Unpeeled raw shrimp |
| 1 | medium | Onion; chopped |
| 1 | small | Green pepper; chopped |
| ½ | cup | Sliced celery |
| ½ | cup | Oil |
| 2 | tablespoons | Flour |
| 1 | can | (16-oz) tomatoes |
| 1 | can | (8-oz) tomato sauce |
| ⅛ | teaspoon | Garlic powder |
| 1 | Bay leaf | |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Chili powder |
| 4 | dashes | Tabasco |
| 1 | cup | Tomato juice |
| 1 | pack | (10-oz) frozen peas; optional |
Directions
Drop shrimp into boiling, salted water to cover; simmer, covered, 2-5 minutes; drain. Peel and devein shrimp and set aside. Saute onion, green pepper and celery in hot oil. Add flour and stir until smooth. Add tomatoes, sauce and seasonings; simmer 15 minutes. Add shrimp and tomato juice; cover and simmer 30 minutes. Add peas and cook 10-15 minutes. Serve over hot rice. Serves 6-8.
MRS WARREN W. CRISP (CAROLYN)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .