Shrimp Creole

3/4 cup chopped onion
1 clove minced garlic
1 med. green pepper, chopped
1/2 cup chopped celery
2 T.butter
1 can tomato sauce
1/2 cup water
1 Bay leaf
1 tsp. parsley, chopped
1/2 tsp. salt
1/8 tsp. cayanne
1/2 pound shrimp

In medium skillet, sauté onion, garlic, green pepper, and celery in butter.
Cook until tender. Remove from heat:
Stir in tomato sauce, water, bay leaf, parsley, salt and pepper.
Add shrimp. Put back on stove and bring mixture to a boil.
Cook covered over medium heat for 5 minutes.
Serve over fluffy white rice.

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