Shrimp Creole

• 1 clove garlic, finely diced
• 1/2 tsp. salt
• 1/4 tsp. sugar
• 1 Tbsp. lard or Crisco
• 1 small green pepper, diced
• 2 small onions, diced
• 1 (8 oz.) can tomatoes (1 c.)
• 1 Tbsp. parsley, cut fine
• 1/4 tsp. thyme
• 1 small bay leaf
• 1 lb. raw shelled shrimp
• 2 tsp. Worcestershire sauce
• 1/8 tsp. cayenne pepper

1. Crush garlic to a paste with the salt and sugar.
2. Add lard, green pepper and onions; simmer for 5 minutes.
3. Add tomatoes, parsley, thyme and bay leaf; cook over low heat about 1 hour, or until thick.
4. Add shrimp; cover the pan and simmer 5 minutes, or until done.
5. Season to taste with the Worcestershire and cayenne. Serve over rice.
6. Makes 2 generous servings.

clove garlic, salt, sugar, lard, green pepper, onions, tomatoes, parsley, thyme, bay leaf, shrimp, worcestershire sauce, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539292 (may not work)