Title: Shrimper Creole
Categories: Entree Seafood Lookalikes
Yield: 4 Servings

1	tb	Hot sauce
1	c	Catsup
2	c	Tomato sauce
1/2	c	V-8
1	c	Chili sauce
1	tb	Worchestershire sauce
1	tb	Sugar
1/2	cn	Stewed tomatoes, 14 1/2 oz
1/4	lb	Onions, chopped
1 1/2		Celery stalks, cut up
1/2		Bell peppers, chopped
		Salt to taste
1	lb	Peeled shrimp or more
		Rice, cooked

Mix all ingredients and simmer gently until vegetables are tender. Add peeled shrimp. Cook until shrimp turns pink or use precooked shrimp. Serve over rice.

Makes three pints of sauce without the shrimp.

Note: Restaurant uses Calabash shrimp. I prefer larger ones. Note: Needs more shrimp!

Source: Shrimper Typos by Neysa

previous

next