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SHRIMP CREOLE 1/2 c. chopped onion 1/2 c. chopped celery 1 clove garlic, minced 3 Tbsp. Crisco 16 oz. tomatoes 8 oz. tomato sauce 1 1/2 tsp. salt 1 tsp. sugar 1 Tbsp. Worcestershire sauce 1/2 to 1 tsp. chili powder dash of hot pepper sauce 2 tsp. cornstarch 1 Tbsp. cold water 12 oz. frozen, sliced shrimp, thawed 1/2 c. ground pepper In skillet cook onion, celery and garlic in hot Crisco until tender, but not brown. Add tomatoes, tomato sauce, salt, pepper, sugar, Worcestershire sauce, chili powder and hot pepper sauce. Simmer, uncovered, for 45 minutes. Combine cornstarch with water. Stir into sauce. Cook and stir until mixture thickens and bubbles. Add shrimp and green peppers. Cover and simmer 5 minutes. Spoon the hot Shrimp Creole on top of rice. Serve with dinner rolls. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |