Shrimp Creole

• 1 lb. small to medium shrimp
• 1 clove garlic
• 1/4 c. butter or margarine
• 1/2 c. chopped onion
• 1/2 c. chopped green pepper
• 1/2 c. chopped red pepper (optional)
• 1 to 2 stalks celery, chopped
• 1 (16 oz.) can tomatoes, cut up
• 1 tsp. parsley
• 1/4 tsp. red hot pepper sauce
• 1/4 tsp. Worcestershire sauce
• 1/4 tsp. soy sauce
• 1 pkg. frozen Oriental vegetables
• 1 pkg. frozen snow peas
• 1 Tbsp. cornstarch
• 1 Tbsp. cold water

1. Saute onion, garlic, green and red pepper and celery until glazed appearance; add parsley, red pepper sauce and Worcestershire and soy sauce.
2. Cook over medium heat; add tomatoes and shrimp and cook until pink.
3. Add frozen veggies and snow peas last and cook over medium heat for about 10 minutes.
4. Add cornstarch to thicken with the cold water.
5. Cover and steam for about 7 minutes.
6. Serve over rice.

shrimp, clove garlic, butter, onion, green pepper, red pepper, stalks celery, tomatoes, parsley, red hot pepper sauce, worcestershire sauce, soy sauce, vegetables, frozen snow peas, cornstarch, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603889 (may not work)