Shrimp recipes

Shrimporee Creole

Course : Shrimp
Source: Imperial
Serves: 4

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Ingredients:

1 pound cooked shrimp -- shelled deveined

3 tablespoons butter or margarine

1/2 cup chopped onion

1/2 cup chopped green pepper

1/4 cup minced celery

2 cloves garlic -- minced

1 tablespoon flour

1 can sliced stewed tomatoes -- (1 lb.)

1/8 teaspoon dried thyme

1 piece bay leaf

1/2 teaspoon sugar

1/8 teaspoon hot pepper sauce

1 teaspoon Worcestershire sauce

1 teaspoon whole allspice

1 teaspoon salt and pepper

1 bunch minced parsley

2 Cup hot -- freshly cooked rice

Preparation / 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.

Shrimporee Creole

Ingredients:

Preparation / Directions:

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