SHRIMP CREOLE SAUCE|
3 Tbsp. shortening
2 medium onions
1 bell pepper
2 stalks celery and all leafy
2 whole bay leaves
2 (8 oz.) cans tomato paste
6 cans water
salt and pepper to taste
thin cornstarch paste
1 lb. shelled shrimp
Cook at low heat 2 to 4 hours. Serve over rice. May
freeze extra sauce.
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