Shrimp creole #02

8 Servings

Ingredients

Quantity Ingredient
½ cup Chopped onion
½ cup Chopped celery
½ cup Chopped green pepper
1 Clove garlic; minced
3 tablespoons Salad oil
1 can (16-oz) tomatoes
1 can (8-oz) tomato sauce
1½ teaspoon Salt
1 tablespoon Worcestershire sauce
½ carton Hot cheese dip
2 teaspoons Cornstarch
1 tablespoon Cold water
12 ounces Shrimp; boiled, shelled
1 teaspoon Sugar

Directions

In skillet cook celery, onion, green pepper & garlic in hot salad oil until tender but not browned. Add tomatoes, tomato sauce, salt, sugar, Worcestershire & hot cheese dip. Simmer uncovered 45 minutes. Combine cornstarch with water. Stir into sauce. Cook & stir until mixture thickens.

Add shrimp. Cover & simmer 5 minutes. Spoon hot mixture over rice. Yields 8-10 servings.

RUBY HULING

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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