Shrimp Creole

• 4 c. water
• 1 lb. fresh or frozen, shelled and cleaned shrimp
• 1/2 c. chopped onion
• 1/2 c. chopped green pepper
• 1/4 c. water
• 1 (28 oz.) can diced tomatoes
• 2 tsp. instant chicken bouillon granules
• 2 tsp. sugar
• 1 tsp. dried crushed thyme
• 1/4 tsp. hot pepper sauce
• 1/4 c. water
• 2 Tbsp. cornstarch
• 2 c. hot cooked rice
• 1/4 c. snipped parsley

1. In a large saucepan bring 4
2. cups water to a boil.
3. Add shrimp and simmer 1 to 3
4. minutes
5. or until shrimp turns pink. Drain and set aside.
6. In
7. a large skillet combine onion, green pepper and 1/4 cup water.
8. Cover
9. and simmer 3 to 4 minutes or until vegetables are slightly tender.
10. Do not drain.

water, shrimp, onion, green pepper, water, tomatoes, instant chicken, sugar, thyme, hot pepper sauce, water, cornstarch, rice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=863438 (may not work)