Title: Shrimporee Creole
Categories: Seafood
Yield: 4 Servings

1	lb	Cooked shrimp; shelled deveined
3	tb	Butter or margarine
1/2	c	Chopped onion
1/2	c	Chopped green pepper
1/4	c	Minced celery
2		Cloves garlic; minced
1	tb	Flour
1	cn	(1lb.) sliced stewed tomatoes
1/8	ts	Dried thyme
1		Bay leaf
1/2	ts	Sugar
1	ds	Hot pepper sauce
1	ts	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.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Imperial

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