Shrimp Creole

Name: Shrimp Creole
Ingredients: 1/2 c. chopped onion; 1/2 c. chopped celery; 1 minced garlic clove; 3 Tbsp. shortening; 1 (16 oz.) can tomatoes; 1 (8 oz.) can tomato sauce; 1 1/2 tsp. salt; 1 tsp. sugar; 1 Tbsp. Worcestershire sauce; 1/2 to 1 tsp. chili powder; dash of bottled hot pepper sauce; 2 tsp. cornstarch; 1 Tbsp. cold water; 1 lb. frozen shelled shrimp, thawed; 1/2 c. chopped green pepper

15 ingredients

8 steps

Ingredients

1/2 c. chopped onion
1/2 c. chopped celery
1 minced garlic clove
3 Tbsp. shortening
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 1/2 tsp. salt
1 tsp. sugar
1 Tbsp. Worcestershire sauce
1/2 to 1 tsp. chili powder
dash of bottled hot pepper sauce
2 tsp. cornstarch
1 Tbsp. cold water
1 lb. frozen shelled shrimp, thawed
1/2 c. chopped green pepper

Directions

1

Cook onion, celery and garlic in shortening until tender, but not brown.
2

Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder and hot pepper sauce.
3

Simmer, uncovered, for 45 minutes.
4

Combine cornstarch with water; stir into sauce.
5

Cook and stir until mixture thickens and bubbles. Add shrimp and green pepper.
6

Cover, simmer 5 minutes.
7

Spoon hot creole into center of parsley rice ring, made by combining 1/4 cup chopped parsley with 3 cups hot cooked rice.
8

Serves 6.