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Title: Seafood Creole
Categories: Seafood
Yield: 4 Servings

2tbMargarine
1/4cOnion, chopped
1/4cRed pepper, chopped
1clGarlic, minced
1cnTomatoes (16 oz.)
1tsBasil
1/2tsCayenne pepper
1/2tsSalt
1/4tsWhite pepper
3tsCornstarch
2tbCold water
1/2lbFresh shrimp OR
1/2lbFrozen shrimp, thawed
1/2lbFresh crab OR
1/2lbFrozen crab, thawed
2cPeppery rice

Melt margarine in a medium skillet. Add onion, red pepper and garlic. Cook Salt and white pepper. Cover, reduce heat, simmer for 10 minutes. Combine cornstarch and water in a small bowl. Mix well. Add to tomato mixture. Stir until bubbly. Add shrimp and crab and heat to boiling. Reduce heat and simmer for 10 minutes or until seafood is thoroughly cooked. Serve on top of rice. Serves 4.

Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93

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