Shrimporee Creole
- Main Ingredient: Shellfish Shrimp Rice and Grains Tomatoes
- Course: Various Main Dishes
- Yield:
Shrimporee Creole ingredients
- 1 lb cooked shrimp -- shelled deveined
- 3 T butter Or margarine
- 1⁄2 c Chopped onion
- 1⁄2 c Chopped green pepper
- 1⁄4 c Minced Celery
- 2 clv garlic, minced
- 1 T flour
- 1 cn (1lb.) sliced stewed tomatoes
- 1⁄8 t Dried thyme
- 1 Bay leaf
- 1⁄2 t Sugar
- ds Hot pepper sauce
- 1 t worchestershire sause
- several Whole allspice
- Salt and pepper
- Minced parsley
- hot, freshly cooked rice
Cooking Shrimporee Creole
1. Cook shrimp.
2. Remove shells.
3. To make creole sauce, saute onion, green pepper, garlic and celery in butter or margarine until limp; add flour and cook and stir until flour is light tan. Add all other ingredients except parsley and rice and cook until sauce is thickened.
4. Taste for salt and pepper and add more ifneeded.
5. Stiri in parsley.
6. Serve over hot, freshly cooked rice.
7. Serves 4.
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