Shrimp creole #09

Yield: 6 Servings

Measure Ingredient
2 tablespoons Bacon drippings
1 \N White onion; minced
6 \N Celery; chopped
1 \N Clove garlic; minced
1 \N Green pepper; cored, minced
2 tablespoons Parsley; minced
3 ounces Tomato paste
6 cups Plum tomatoes; canned, drained
1¾ cup Water
1½ teaspoon Worcestershire sauce
¼ teaspoon Chili powder
1 \N Bay leaf
½ teaspoon Sugar
2 teaspoons Salt
2 pounds Shrimp; medium-size, shelled and deveined
½ teaspoon File powder
3 cups White rice; cooked

From: Joel Ehrlich <Joel.Ehrlich@...> Date: Fri, 2 Aug 1996 08:44:43 -0800 Warm bacon drippings in a large pot over medium heat. Add onion, celery, garlic, green pepper and parsley. Cook until the onion is soft (about 5 minutes). Add tomato paste, tomatoes, water, Worcestershire, chili powder, bay leaf, sugar and salt. Cover. Simmer 2 hours, stirring occasionally.

Add the shrimp. Simmer 10 minutes. Stir in the file powder. Immediately remove from the heat. Remove the bay leaf. Ladle over rice. Serve at once.

EAT-L Digest 2 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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