Shrimp Creole

Name: Shrimp Creole
Ingredients: 1/2 c. chopped onion; 1/2 c. chopped celery; 1 clove garlic, minced; 3 Tbsp. Crisco; 1 (16 oz.) can tomatoes; 1 (8 oz.) can tomato sauce; 1 1/2 tsp. salt; 1 Tbsp. sugar; 3 c. hot cooked rice; 1/2 c. chopped green peppers; 12 oz. frozen shrimp, thawed; 1/2 to 1 tsp. chili powder; dash of hot pepper sauce; 2 tsp. cornstarch; 1 Tbsp. cold water; 1 Tbsp. Worcestershire sauce; 1/4 c. chopped parsley

17 ingredients

7 steps

Ingredients

1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
3 Tbsp. Crisco
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 1/2 tsp. salt
1 Tbsp. sugar
3 c. hot cooked rice
1/2 c. chopped green peppers
12 oz. frozen shrimp, thawed
1/2 to 1 tsp. chili powder
dash of hot pepper sauce
2 tsp. cornstarch
1 Tbsp. cold water
1 Tbsp. Worcestershire sauce
1/4 c. chopped parsley

Directions

1

In skillet, cook onion, celery and garlic in hot Crisco until tender, but not brown.
2

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

Simmer, uncovered, for 45 minutes.
4

Combine cornstarch with water; stir into sauce.
5

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

Cover; simmer 5 minutes.
7

Spoon the hot shrimp creole into the center of the parsley rice ring or serve separately.