Ham & shrimp creole

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
2 cups Canned tomatoes
1½ cup Hot water or stock
2 tablespoons Onion flakes
3 teaspoons Salt
½ teaspoon Sugar
⅛ teaspoon Thyme
½ pounds Raw shrimp, peeled
3 tablespoons Flour
¼ cup Tomato paste
½ cup Diced green pepper
2 tablespoons Chopped parsley
2 teaspoons Chili powder
¼ teaspoon Garlic powder
2 cups Diced, cooked ham
1 teaspoon Lemon juice

Directions

Melt butter in a 2½ qt heavy saucepan. Remove from heat. Blend in flour and cook over low heat until the mixture is a medium to dark brown. Remove from heat and add the next 11 ingredients.

Simmer 20 minutes, covered. Add ham, shrimp and lemon juice. Cook uncovered, for 10 minutes or until shrimp turn pink. Serve over hot cooked rice.

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