Shrimporee Creole

Name: Shrimporee Creole
Yield: 4
Cuisine: Fusion
Ingredients: shrimp; butter; onions; green bell peppers; celery; garlic; flour; tomatoes, stewed, canned; thyme; bay leaves; sugar; red hot pepper sauce; worcestershire sauce; allspice; salt and black pepper; parsley leaves; rice, cooked

Submitted by ROCKWELL

YIELD

4 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

POUND SHRIMP
shelled, deveined

TABLESPOONS BUTTER
or margarine

CUP ONIONS
chopped

CUP GREEN BELL PEPPERS
chopped

CUP CELERY
minced

CLOVES GARLIC
minced

TABLESPOON ALL-PURPOSE FLOUR

POUND TOMATOES, STEWED, CANNED
sliced

⅛

TEASPOON THYME
dried *

EACH BAY LEAVES *

TEASPOON SUGAR

DASH RED HOT PEPPER SAUCE *

TEASPOON WORCESTERSHIRE SAUCE

X ALLSPICE
whole *

X SALT AND BLACK PEPPER *

X PARSLEY LEAVES
minced *

X RICE, COOKED
hot *

Directions

Cook shrimp. Remove shells.

To make creole sauce, sauté onion, green pepper, garlic and celery in butter or margarine until limp; add flour and cook and stir until flour is light tan.

Add all other ingredients except parsley and rice and cook until sauce is thickened.

Taste for salt and pepper and add more if needed.

Stir in parsley. Serve over hot, freshly cooked rice.