Shrimp Creole

• 1/4 c. butter or margarine
• 1 clove garlic, peeled
• 2 medium onions, coarsely chopped
• 2 stalks celery
• 1 tsp. salt
• 1/2 lb. fresh mushrooms, cleaned
• 2 Tbsp. sifted all-purpose flour
• 1/8 tsp. black pepper
• 1 Tbsp. white wine vinegar
• 1 1/2 tsp. granulated sugar
• 1 bay leaf
• 1/8 tsp. paprika
• 1/4 tsp. chili powder
• 4 drops hot pepper sauce
• 1 (20 oz.) can tomatoes (with liquid)
• 1 green pepper, chopped coarsely
• 1 lb. cooked shrimp
• hot cooked rice

1. Melt butter over low heat in a large frying pan. Saute chopped garlic, onion, chopped celery and sliced mushrooms.
2. Add flour, salt, pepper, white wine vinegar, sugar, bay leaf, paprika, chili powder and hot pepper sauce. Cook 5 minutes or until mixture thickens.
3. Add chopped tomatoes and liquid and simmer for 20 minutes. Add green pepper and shrimp to frying pan. Cover and simmer for an additional 10 minutes. Serve over hot rice. Serves 4.

butter, clove garlic, onions, stalks celery, salt, fresh mushrooms, flour, black pepper, white wine vinegar, sugar, bay leaf, paprika, chili powder, pepper sauce, tomatoes, green pepper, shrimp, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580775 (may not work)