Shrimp Creole

Name: Shrimp Creole
Ingredients: 1 to 1 1/2 lb. uncooked shrimp, peeled and deveined; 6 c. cooked rice (2 c. uncooked); creole sauce; 2 Tbsp. butter or margarine; 2 Tbsp. onion flakes; 1/4 c. chopped green pepper; 1/2 c. celery; 1 Tbsp. cornstarch; 1 c. tomato juice; 1 1/2 tsp. sugar; 1/2 tsp. chili powder; 1/4 tsp. garlic salt; 2 tsp. seasoning salt; 2 tsp. parsley flakes; dash of pepper; 1 3/4 c. cooked or canned tomatoes

16 ingredients

7 steps

Ingredients

1 to 1 1/2 lb. uncooked shrimp, peeled and deveined
6 c. cooked rice (2 c. uncooked)
creole sauce
2 Tbsp. butter or margarine
2 Tbsp. onion flakes
1/4 c. chopped green pepper
1/2 c. celery
1 Tbsp. cornstarch
1 c. tomato juice
1 1/2 tsp. sugar
1/2 tsp. chili powder
1/4 tsp. garlic salt
2 tsp. seasoning salt
2 tsp. parsley flakes
dash of pepper
1 3/4 c. cooked or canned tomatoes

Directions

1

Melt butter in heavy saucepan.
2

Add onion flakes, green pepper and celery.
3

Cook until celery is tender.
4

Blend cornstarch and tomato juice in separate bowl.
5

Mix sugar and seasoning with tomatoes and add to celery mixture.
6

Add cornstarch mixture and cook and stir five minutes or until clear and slightly thickened. Add shrimp to hot creole sauce and simmer gently about 10 minutes or until shrimp is pink and tender.
7

Serve with hot fluffy rice. Makes 6 servings.