Shrimp Creole

• 1 1/2 lb. shrimp
• 1tsp. caraway seed
• 1 can tomato paste
• 2 c. tomato juice
• 1/2 c. canned mushrooms
• 1 c. finely chopped celery
• 1 small onion
• 1 small green pepper, cut into 1-inch strips and sauteed in 1 Tbsp. butter
• 2 tsp. salt
• 1/4 to 1/2 tsp. baking soda
• 1/3 c. butter
• 3 Tbsp. cornstarch
• 1/2 tsp. celery salt
• 1/2 tsp. garlic salt

1. Cover shrimp with salted water to which caraway seed has been added.
2. Cook slowly 15 to 20 minutes for large and 10 to 12 minutes medium shrimp.
3. Mix 1/3 cup of butter.
4. Add onion and celery.
5. Cook 5 minutes.
6. Add tomato paste.
7. Combine 2 cups tomato juice and salt.
8. Add 3 tablespoons cornstarch, dissolved in 1/2 cup of juice, celery salt and garlic salt.
9. Cook 15 minutes in covered saucepan.
10. Add mushrooms, green pepper, shrimp and baking soda.
11. Simmer several minutes.
12. Serve with rice.

shrimp, caraway seed, tomato paste, tomato juice, mushrooms, celery, onion, green pepper, salt, baking soda, butter, cornstarch, celery salt, garlic salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245309 (may not work)