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Creole Shrimp - 2c

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2 packages (6 oz) Fried shrimp
1 Tablespoon cooking oil
2 Tablespoons butter
1 medium onion; thinly sliced
1 small green pepper; diced
1/2 cup celery; chopped
1 small clove garlic; minced
1 can (16 oz) tomatoes; Cut In Small Pieces
1 each bay leaf
1/4 teaspoon thyme leaves
1 dash cayenne pepper
1/2 teaspoon chili powder
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon flour

In large skillet saute' onion, green pepper, celery and garlic in butter
and oil for approximately 5 minutes. Drain tomatoes and reserve 1/4 cup
juice. Stir in remaining ingredients except flour, shrimp and reserved
tomato juice, bring to boil. In a small bowl, blend together the reserved
tomato juice and flour. Add to mixture in skillet and simmer over low heat
for 15-20 minutes. Meanwhile, prepare shrimp according to package
directions. Serve over rice and cooked shrimp.

Serves 7.

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NOTES : Scallops, fish fillets, fish sticks, chicken patties or chicken
sticks may be substituted for shrimp as a variation.

Yield: 7 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.34 **





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