Shrimp Creole

• 1 to 1 1/2 lb. uncooked shrimp, peeled and deveined
• 6 c. cooked rice (2 c. uncooked)
• creole sauce
• 2 Tbsp. butter or margarine
• 2 Tbsp. onion flakes
• 1/4 c. chopped green pepper
• 1/2 c. celery
• 1 Tbsp. cornstarch
• 1 c. tomato juice
• 1 1/2 tsp. sugar
• 1/2 tsp. chili powder
• 1/4 tsp. garlic salt
• 2 tsp. seasoning salt
• 2 tsp. parsley flakes
• dash of pepper
• 1 3/4 c. cooked or canned tomatoes

1. Melt butter in heavy saucepan.
2. Add onion flakes, green pepper and celery.
3. Cook until celery is tender.
4. Blend cornstarch and tomato juice in separate bowl.
5. Mix sugar and seasoning with tomatoes and add to celery mixture.
6. Add cornstarch mixture and cook and stir five minutes or until clear and slightly thickened. Add shrimp to hot creole sauce and simmer gently about 10 minutes or until shrimp is pink and tender.
7. Serve with hot fluffy rice. Makes 6 servings.

shrimp, rice, creole sauce, butter, onion flakes, green pepper, celery, cornstarch, tomato juice, sugar, chili powder, garlic salt, seasoning salt, parsley flakes, pepper, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=685842 (may not work)