Recipe - Shrimporee Creole

1 pound Cooked shrimp; shelled
deveined
3 tablespoon Butter or margarine
One half cup Chopped onion
One half cup Chopped green pepper
One fourth cup Minced celery
2 Cloves garlic; minced
1 tablespoon Flour
1 cn (1lb.) cut or sliced up stewed
tomatoes
1/8 teaspoon Dried thyme
1 Bay leaf
One half teaspoon Sugar
1 ds Hot pepper sauce
1 teaspoon Worcestershire sauce
Several whole allspice
Salt and pepper
Minced parsley
Hot; freshly cooked rice

Cook shrimp. Remove shells. To make creole sauce, saute onion, green
pepper, garlic and celery in butter or margarine until limp; add flour and
cook and stir until flour is light tan. Add all other ingredients except
parsley and rice and cook until sauce is thickened. Taste for salt and
pepper and add more ifneeded. Stir in parsley. Serve over hot, freshly
cooked rice. Serves 4.

Recipe by: Imperial Posted to MCRecipe Digest V1 #683 by L979@aol.com on
Jul 21, 1997