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    SHRIMP CREOLE


    Source of Recipe


    PILLSBURY COOKBOOK

    List of Ingredients




    1 MEDIUM GREEN PEPPER CHOPPED
    2 MEDIUM ONIONS CHOPPED
    ½ CUP CELERY CHOPPED
    1 CLOVE GARLIC MINCED
    ¼ CUP OIL
    ¼ CUP CHOPPED PARSLEY
    ¼ CUP CHILI SAUCE
    1 BAY LEAF
    ¼ TEASPOON SALT
    ¼ TEASPOON PEPPER
    ¼ TEASPOON THYME LEAVES
    1 TEASPOON LEMON JUICE
    ¼ - ½ TEASPOON HOT SAUCE
    16 OZ CAN (2 CUPS) TOMATOES
    1 # SHRIMP
    HOT COOKED RICE

    Recipe



    IN LARGE SKILLET, SAUTE GREEN PEPPER, ONIONS, CELERY AND GARLIC IN OIL UNTIL CRISP-TENDER. ADD REMAINING INGREDIENTS EXCEPT SHRIMP. COVER; SIMMER 40-50 MIN. OR UNTIL FLAVORS ARE BLENDED, STIRRING OCCASIONALLY. ADD SHRIMP. SIMMER AN ADDITIONAL 10 MINUTES OR UNTIL THOROUGHLY HEATED. SERVE OVER HOT RICE.
 

 

 

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