Shrimp creole #01

6 Servings

Ingredients

Quantity Ingredient
2 pounds Unpeeled raw shrimp
1 medium Onion; chopped
1 small Green pepper; chopped
½ cup Sliced celery
½ cup Oil
2 tablespoons Flour
1 can (16-oz) tomatoes
1 can (8-oz) tomato sauce
⅛ teaspoon Garlic powder
1 Bay leaf
1 teaspoon Salt
2 teaspoons Chili powder
4 dashes Tabasco
1 cup Tomato juice
1 pack (10-oz) frozen peas; optional

Directions

Drop shrimp into boiling, salted water to cover; simmer, covered, 2-5 minutes; drain. Peel and devein shrimp and set aside. Saute onion, green pepper and celery in hot oil. Add flour and stir until smooth. Add tomatoes, sauce and seasonings; simmer 15 minutes. Add shrimp and tomato juice; cover and simmer 30 minutes. Add peas and cook 10-15 minutes. Serve over hot rice. Serves 6-8.

MRS WARREN W. CRISP (CAROLYN)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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