Shrimp A La Creole

• 2 Tbsp. olive oil
• 2 c. chopped onions
• 1/4 c. chopped bell pepper
• 1/2 c. chopped fresh parsley
• 4 c. chopped fresh or canned tomatoes
• 1 Tbsp. minced garlic
• 1 Tbsp. Worcestershire sauce
• 1 c. tomato sauce
• salt to taste
• ground cayenne pepper or hot sauce to taste
• 2 to 3 lb. raw, peeled, deveined shrimp

1. Use small fish such as catfish, lemonfish or shark.
2. If you use a fish with scales, you will have to remove the scales.
3. The fish must be gutted and you can remove the head and fins if you prefer, but the tail and fins get wonderfully crunchy and delicious by deep frying.
4. Some preparations call for both a drench and a dredge; some call for neither and some for just a dredge.
5. Fry until golden brown and crispy on the outside.
6. When you eat whole fish be particularly careful of bones.

olive oil, onions, bell pepper, parsley, tomatoes, garlic, worcestershire sauce, tomato sauce, salt, ground cayenne pepper, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=798661 (may not work)