Shrimp Creole With Parsley Rice Recipe
Ingredients
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Shortening | 2 Tablespoon | |
| Tomatoes | 1 28 Ounce | |
| Tomato sauce | 1 15 Ounce | |
| Worcestershire sauce | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| Dash bottled hot pepper sauce | ||
| Cornstarch | 1 Tablespoon | |
| Cold water | 2 Tablespoon | |
| Frozen shrimp | 1 1/2 Pound | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| Hot cooked rice | 6 Cup (16 tbs) | |
| Snipped parsley | 1/3 Cup (16 tbs) | |
Directions
In skillet cook onion, celery, and garlic in shortening till tender but not brown. (Electric skillet 300°.)
Add tomatoes, tomato sauce, and next 5 ingredients.
Reduce heat (220°).
Simmer, uncovered, 45 minutes.
Mix cornstarch with cold water; stir into sauce.
Cook and stir till mixture thickens and bubbles.
Add shrimp and green pepper.
Cover; simmer 5 minutes.
Combine rice and parsley.
Serve shrimp mixture with the parsley rice.
Add tomatoes, tomato sauce, and next 5 ingredients.
Reduce heat (220°).
Simmer, uncovered, 45 minutes.
Mix cornstarch with cold water; stir into sauce.
Cook and stir till mixture thickens and bubbles.
Add shrimp and green pepper.
Cover; simmer 5 minutes.
Combine rice and parsley.
Serve shrimp mixture with the parsley rice.
Chef
