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Shrimp Creole
 
 

½  c. chopped onion  ½  c. chopped celery 1clove garlic, minced 3 T vegetable oil 2 c. canned tomatoes (14.5 oz. can) 1 - 8 oz. caned seasoned tomato sauce 1½ tsp. salt 1 tsp. sugar 1 T Worcestershire sauce  dash Tabasco sauce 1 tsp. cornstarch  12 oz. raw cleaned shrimp  ½ chopped green pepper Cook onion, celery, and garlic in hot oil till tender but not brown. Add tomatoes, tomato sauce and seasonings. Simmer uncovered 45 minutes. Mix cornstarch with 2 tsp. water; stir into sauce. Cook and stir till mixture thickens.  Add shrimp and green pepper. Cover; simmer till done, about 5 minutes. Serve with rice.  Serves 5 to 6

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.