Louisiana Shrimp Creole II Recipe

Ingredients
<br>- 1/2 cup finely diced onion
<br>- 1/2 cup chopped green bell pepper
<br>- 1/2 cup chopped celery
<br>- 2 cloves garlic, minced
<br>- 3 tablespoons butter
<br>- 2 tablespoons cornstarch
<br>- 1 (14.5 ounce) can stewed tomatoes
<br>- 1 (8 ounce) can tomato sauce
<br>- 1 tablespoon Worcestershire sauce
<br>- 1 teaspoon chili powder
<br>- 1 dash hot pepper sauce
<br>- 1 pound medium shrimp - peeled and deveined
<br><p></p>Directions
<br>step 1: In a 2 quart saucepan, melt butter or margarine over medium heat.  Add onion, green pepper, celery, and garlic; cook until tender.
<br>step 2: Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently.  Stir in shrimp, and cook for 5 minutes.
<br>


Ingredients
- 1/2 cup finely diced onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons cornstarch
- 1 (14.5 ounce) can stewed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1 dash hot pepper sauce
- 1 pound medium shrimp - peeled and deveined

Directions
step 1: In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
step 2: Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Mastodon Share