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Shrimp Creole
1 1/2 cups
chopped onion
1 cup chopped celery
2 medium chopped green pepper
2 cloves garlic, minced
1/4 cup margarine
1 can (15 oz) tomato sauce
1 cup water
2 teaspoons parsley
1 teaspoon salt
1/8 teaspoon red pepper
2 bay leaves, crushed
1 pound shrimp
3 cups hot cooked rice
Cook and stir onion, celery, green pepper, and garlic in
butter until onion is tender. Remove from heat; stir in
tomato sauce, water, and seasonings. Simmer uncovered 10
minutes. Add water if needed. Stir in shrimp. Heat to
boiling. Cover and cook over medium heat 10-20 minutes or
until shrimp are pink and tender. Serve over rice. 6
servings.
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