Shrimp creole #10

Yield: 4 Servings

Measure Ingredient
3 cans Medium shrimp
4 tablespoons Salad oil
1 cup Diced onion
¾ cup Diced celery
⅔ cup Minced or finely cut green pepper
2 tablespoons Flour
½ teaspoon Salt
1 dash Pepper
1 can Mushrooms cut up small; or use pieces
1 can Mushroom soup
2 mediums Tins tomatoes (cut up)
2 tablespoons Water

From: Wayne or Diane Beck <beck@...> Date: Sun, 4 Aug 1996 00:04:00 PDT Cook the onion, celery and pepper in salad oil in a covered pan over low heat for 15 minutes. Stir occassionally so it does not brown. Add salt, pepper, tomatoes, mushrooms and mushroom soup.

Make a smooth paste of flour and water and add to sauce. Cook 5 minutes longer and stir often so it thickens nicely. Add washed, drained shrimp and heat until boiling, stirring often. Serve with rice.

My Mom says that the sauce is the best when made up a day ahead stored in the fridge, then reheated and add shrimp when ready to serve.

EAT-L Digest 3 August 96

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

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