Shrimp Creole
¼ cup Butter
1 cup Onion, chopped
1 cup Celery, diced
1 Garlic Clove, minced
2 T Flour
1 t Salt
1 t Sugar
Dash Cayenne
1 t Paprika
1 small Bay Leaf
4 drops Tabasco
½ cup Bell Pepper, diced
19 oz can Tomatoes
2 cups Shrimp, Peeled and deveined
(1 pound fresh or 2 - 7 oz cans)
Melt butter in frying pan. Add onion, celery and garlic; cook slowly until tender but not brown. Add flour and seasoning; stir until blended. Stir in bell pepper and tomatoes. Cook 10 minutes over low heat, stirring occasionally. Add shrimp and cook until shrimp turns pink. Serve over rice.
love Love LOVE this dear Lynn! Thank you from the bottom of my heart! xoxoxoxoxo
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