Shrimp Creole

Ingredients

• 4 tbsp butter
• 4 tbsp flour
• 1 cup chopped green onions
• ½ cup diced celery
• ½ cup chopped green pepper
• 2 tbsp chopped parsley
• 1 garlic clove, crushed
• 8 oz can Spanish style tomato sauce
• 1 lb can whole tomatoes
• 1½ cup hot water
• 1½ tsp salt
• ⅛ tsp cayenne pepper
• ¼ tsp hot pepper sauce
• ¼ tsp leaf thyme
• 1 bay leaf
• ½ tsp sugar
• 1½ lb frozen shelled raw shrimp

Method

1. Melt the butter in a large skillet. Make a roux by stirring in the flour and cooking over low heat until it is golden brown.
2. Add the onions, celery, green pepper, parsley and garlic; cook, stirring constantly, about 5 minutes. Stir in the remaining ingredients except the shrimp. Cover and simmer 30 minutes, stirring occasionally.
3. Bring to a full boil and add the frozen shrimp. Stir and bring to a second full boil and remove from the heat. Serve with rice.

Notes

Yield: 6 to 8 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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