Shrimp Creole

Linda Holzheimer

  • ½ cup chopped onion
  • ½ cup chopped celery
  • 1 clove garlic, minced
  • 1 lb. can tomatoes
  • 1 8 oz. can tomato sauce
  • 1 ½ t. salt
  • 1 t. sugar
  • ½ – 1 t. chili powder
  • 1 T. Worchester sauce
  • dash tobasco
  • 1 t. cornstarch
  • 2 t. cold water
  • ¾ lb. shrimp
  • ½ cup chopped green pepper

Cook onion, celery, garlic in hot oil until tender.  Add tomatoes, tomato sauce and seasonings.  Simmer uncovered for 45 minutes.  Mix cornstarch with water, stir into sauce.  Cook and stir until thickened.  Add shrimp and green pepper.  Cover and simmer until done.

This entry was posted in Green Pepper, Rice, Shrimp, Tomatoes. Bookmark the permalink.

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