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Shrimporee Creole



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  • Cooking Time: N/A

Shrimporee Creole

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Cook shrimp. Remove shells. To make creole sauce, saute 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 ifneeded. Stir in parsley. Serve over hot, freshly
cooked rice. Serves 4.

Ingredients:

1 lb Cooked shrimp; shelled
-deveined
3 tb Butter or margarine
1/2 c Chopped onion
1/2 c Chopped green pepper
1/4 c Minced celery
2 Cloves garlic; minced
1 tb Flour
1 cn (1lb.) sliced stewed
-tomatoes
1/8 ts Dried thyme
1 Bay leaf
1/2 ts Sugar
1 ds Hot pepper sauce
1 ts Worcestershire sauce
Several whole allspice
Salt and pepper
Minced parsley
Hot; freshly cooked rice

Serves:

4 Servings

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