Shrimp Creole
½ c. chopped onion
½ c. chopped celery
1 clove garlic, minced
3 Tbsp. shortening
1(1 lb.) can (2 c.) tomatoes
1(8 oz.) can tomato sauce
1½ tsp. salt
1 isp. sugar
1 Tbsp. Worcestershire sauce
½ to 1 tsp. chili powder
Dash of bottled hot sauce
2 tsp. cornstarch
12 oz. frozen shelled shrimp, thawed
1c. green pepper
➔In skillet cook onion, celery and garlic in shortening
until tender but not brown.
➔Add tomatoes, tomato sauce, and next 5 ingredients. Simmer,
uncovered, for 45 minutes. Mix cornstarch with 1 tablespoon cold
water; stir into sauce. Cook and stir until mixture thickens and
bubbles. Add shrimp and green pepper. Cover; simmer 5 minutes.
Serve with cooked rice.
Cedar Keys to Good Cooking, Cedar Key, Florida ©1989