Shrimp creole #02
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped onion |
| ½ | cup | Chopped celery |
| ½ | cup | Chopped green pepper |
| 1 | Clove garlic; minced | |
| 3 | tablespoons | Salad oil |
| 1 | can | (16-oz) tomatoes |
| 1 | can | (8-oz) tomato sauce |
| 1½ | teaspoon | Salt |
| 1 | tablespoon | Worcestershire sauce |
| ½ | carton | Hot cheese dip |
| 2 | teaspoons | Cornstarch |
| 1 | tablespoon | Cold water |
| 12 | ounces | Shrimp; boiled, shelled |
| 1 | teaspoon | Sugar |
Directions
In skillet cook celery, onion, green pepper & garlic in hot salad oil until tender but not browned. Add tomatoes, tomato sauce, salt, sugar, Worcestershire & hot cheese dip. Simmer uncovered 45 minutes. Combine cornstarch with water. Stir into sauce. Cook & stir until mixture thickens.
Add shrimp. Cover & simmer 5 minutes. Spoon hot mixture over rice. Yields 8-10 servings.
RUBY HULING
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .