Creole Shrimp
- 1/3 c. shortening
- 1/4 c. flour
- 1/2 c. chopped onion
- 1/2 c. diced green pepper
- 1/2 c. sliced celery
- 3 Tbsp. minced parsley
- 2 garlic cloves, chopped
- 1 c. water
- 1 (8 oz.) can tomato paste
- 1 large bay leaf
- 1/2 tsp. crushed thyme
- 1/8 tsp. cayenne pepper
- 1 1/2 tsp. salt
- 1 lemon slice
- 1/2 lb. boiled shrimp
- Heat shortening in a heavy pan and blend in the flour.
- Cook over medium-high heat until roux is golden brown, stirring constantly.
- Add vegetables, parsley and cloves.
- Cook and stir for 2 minutes.
- Add water, tomato sauce, dry seasoning and lemon. Turn heat low.
- Cover pan closely and simmer 20 minutes, stirring occasionally.
- Add shrimp and heat.
- Serve over rice.
- Makes 4 servings.
shortening, flour, onion, green pepper, celery, parsley, garlic, water, tomato paste, bay leaf, thyme, cayenne pepper, salt, lemon slice, boiled shrimp
Taken from www.cookbooks.com/Recipe-Details.aspx?id=70198 (may not work)