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Creole Shrimp - 2c


12 oz cooked shrimp
      ---- SAUCE ----
1 can (15 oz) tomato puree
1/2 cup water
3 tablespoon white vinegar
3 tablespoon worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon garlic powder
1 tablespoon mustard
1/4 teaspoon salt
1/3 teaspoon pepper
2 tablespoon orange juice concentrate; thawed
3 packets equal

In Saucepan, Combine Ingredients Except The Equal And Shrimp. Slowly Bring
To Boil, Stirring Occasionally. Remove From Heat. Stir in Equal. Add Shrimp
To Sauce And Serve. Serve Over Rice.

Yield: 4 servings

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