Shrimp creole #04

8 Servings

Ingredients

Quantity Ingredient
3 -(up to)
4 pounds Shrimp
5 tablespoons Shortening
4 tablespoons Flour
1 large Onion; chopped
½ cup Bell pepper; chopped
1 cup Celery; chopped
1 Clove (small) garlic; chopped
1 can (8-oz) tomato sauce
1 can Water
Salt; red pepper and black pepper to taste
1 tablespoon Worcestershire sauce
1 teaspoon Hot sauce (up to)
9 Green onions; chopped
Cooked rice

Directions

Wash, peel and devein raw shrimp. Heat shortening in a large skillet and add flour. Cook on medium heat stirring constantly until a rich, dark brown color. Add onions, bell pepper, green onions, celery, garlic, tomato sauce and water. Season with salt, peppers and sauces. Let simmer for 30 minutes. Bring to a boiling point and add shrimp. Simmer over low heat for 15 to 20 minutes. Serve over rice.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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