Shrimp Creole

• 1 lb. raw shrimp, peeled and deveined
• 1/3 c. shortening
• 1/4 c. flour
• 1 c. hot water
• 1/2 c. chopped green onions
• 4 cloves garlic, chopped
• 1/4 c. chopped parsley
• 1/4 c. chopped green pepper
• 1 1/2 tsp. salt
• 2 whole bay leaves
• 1/2 tsp. crushed thyme
• dash of cayenne pepper
• 1 can (8 oz.) tomato sauce
• 1 lemon slice
• Rice Pilaf

1. Cut large shrimp in half.
2. Melt shortening; blend in flour and brown, stirring constantly.
3. Add water gradually and cook until thick, stirring constantly.
4. Add shrimp and remaining ingredients, except rice.
5. Cover and simmer 20 minutes.
6. Remove bay leaves.
7. Serve over Rice Pilaf.

shrimp, shortening, flour, water, green onions, garlic, parsley, green pepper, salt, bay leaves, thyme, cayenne pepper, tomato sauce, lemon slice, pilaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=928796 (may not work)