Recipe - Four-Square Gospel Creole

1 One half pound Unpeeled mediumsize fresh
shrimp
1 small Onion, chopped
1 small Green pepper, chopped
One half cup Celery
2 Garlic cloves, minced
2 tablespoon Butter or margarine, melted
1 cn Whole tomatoes, undrained
and chopped (16ounce)
1 cn Tomato sauce (8ounce)
2 teaspoon Worcestershire sauce
One half teaspoon Dried oregano
One half teaspoon Dried thyme
1/8 teaspoon Ground red pepper
Hot cooked rice

Peel and devein shrimp; set aside. Cook onion, green pepper, celery, and
garlic in butter in a Dutch oven over medium heat, stirring constantly,
until tender. Stir in tomatoes and next 5 ingredients. Cook 15 minutes or
until desired consistency, stirring occasionally. Stir in shrimp, and
simmer 5 minutes or until shrimp turn pink. Serve shrimp mixture over rice.

Yield: 4 to 6 servings

Source: The Bubba Gump Shrimp Co. Cookbook Typed by J. Matthews, Sept.,
1995

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini