Shrimp creole taggart pt 1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; finely chopped |
| 1 | Clove garlic; minced | |
| 2 | tablespoons | Butter or margarine |
| ½ | cup | Chopped green pepper |
| ¼ | cup | Chopped celery |
| 1 | Bay leaf | |
| 1 | teaspoon | Chopped parsley |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Thyme 1 can (6 oz.) tomato paste |
| 2 | cups | Water |
| 2 | cups | Cleaned; cooked shrimp |
| ⅛ | teaspoon | Or more tobasco sauce |
Directions
Melt butter in medium saucepan. Add onion and garlic and cook until onion is tender. Stir in green pepper, celery, bay leaf, parsley, salt, thyme, tomato sauce, water, and ¼ tsp. tobasco sauce. Cook over low heat, stirring occasionally, 30 minutes. Stir in shrimp. Add additional tobasco sauce, if desired. Serve over hot, cooked rice. Typos By Jim Kirk - captain@...
Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@...> on Oct 24, 1997