12-20-2004, 02:30 AM
[#800000]Shrimp Creole [/#800000]
[size 2]1 pound raw, peeled and deveined shrimp, fresh or frozen
1/4 cup all-purpose flour
1/3 cup cooking oil
1 cup hot water
1 can (8 ounces) tomato sauce
1/2 cup chopped green onions and tops
1/2 cup chopped parsley
1/4 cup chopped green pepper
4 small cloves garlic, finely chopped
1 1/2 teaspoon salt
1/2 teaspoon crushed whole thyme
1/8 teaspoon cayenne pepper
2 whole bay leaves
1 lemon slice
2 cups cooked rice
Thaw shrimp if frozen. Cut large shrimp in half. Blend flour into oil and brown, stirring constantly. Add water gradually and cook until thick and smooth, stirring constantly. Add remaining ingredients except rice. [/size]
[size 2]Cover and simmer 20 minutes. Remove bay leaves. Serve over rice. Makes 6 servings.[/size]
[size 2]1 pound raw, peeled and deveined shrimp, fresh or frozen
1/4 cup all-purpose flour
1/3 cup cooking oil
1 cup hot water
1 can (8 ounces) tomato sauce
1/2 cup chopped green onions and tops
1/2 cup chopped parsley
1/4 cup chopped green pepper
4 small cloves garlic, finely chopped
1 1/2 teaspoon salt
1/2 teaspoon crushed whole thyme
1/8 teaspoon cayenne pepper
2 whole bay leaves
1 lemon slice
2 cups cooked rice
Thaw shrimp if frozen. Cut large shrimp in half. Blend flour into oil and brown, stirring constantly. Add water gradually and cook until thick and smooth, stirring constantly. Add remaining ingredients except rice. [/size]
[size 2]Cover and simmer 20 minutes. Remove bay leaves. Serve over rice. Makes 6 servings.[/size]