Shrimp Creole
- 2 tablespoons butter
- 1/2 cup onion, finely chopped
- 2 tablespoons all-purpose flour
- 3 cups water
- 6 oz can tomato paste
- 1/2 cup green pepper, finely chopped
- 1/2 cup celery, finely chopped
- 1 teaspoon parsley, snipped
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- dash ground cayenne pepper
- 1 bay Leaf
- 2 cups medium shrimp, cooked
- 2 cups hot cooked rice
In a large heavy skillet over medium heat, melt the butter. Add
the onion and cook until tender but not browned. Stir in the
flour. Add the water, tomato paste, green pepper, celery, parsley,
salt, hot pepper sauce, ground red pepper, and bay leaf. Cook
uncovered over medium low heat for about 30 minutes, or until thickened,
stirring occasionally. Stir the shrimp and heat through. Remove
the bay leaf.
Serve over hot cooked rice.
Serves 4.
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