Shrimporee creole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cooked shrimp; shelled deveined |
| 3 | tablespoons | Butter or margarine |
| ½ | cup | Chopped onion |
| ½ | cup | Chopped green pepper |
| ¼ | cup | Minced celery |
| 2 | Cloves garlic; minced | |
| 1 | tablespoon | Flour |
| 1 | can | (1lb.) sliced stewed tomatoes |
| ⅛ | teaspoon | Dried thyme |
| 1 | Bay leaf | |
| ½ | teaspoon | Sugar |
| 1 | dash | Hot pepper sauce |
| 1 | teaspoon | Worcestershire sauce |
| Several whole allspice | ||
| Salt and pepper | ||
| Minced parsley | ||
| Hot; freshly cooked rice | ||
Directions
Cook shrimp. Remove shells. To make creole sauce, saute onion, green pepper, garlic and celery in butter or margarine until limp; add flour and cook and stir until flour is light tan. Add all other ingredients except parsley and rice and cook until sauce is thickened. Taste for salt and pepper and add more ifneeded. Stir in parsley. Serve over hot, freshly cooked rice. Serves 4.
Recipe by: Imperial Posted to MC-Recipe Digest V1 #683 by L979@... on Jul 21, 1997