New England Shrimp Creole
Sort of a contradiction in terms: Like New Orleans Baked Beans, I suppose. But I really like this, and I hope that you will, too.
1 small onion, minced
1 green pepper, chopped
1/2 cup chopped celery
1/4 cup butter, melted
1/2 cup chopped pimiento
1 (28-oz.) can stewed tomatoes
1 Tbsp. cornstarch
2 Tbsp. water
salt and pepper to taste
1 Tbsp. parsley
1 lb. cooked shrimp
Add onion, green pepper and celery to melted butter. Cook until tender. Add pimiento and tomatoes. Bring to boil and simmer until well blended. Mix cornstarch with water and add to mixture. Season to taste. Add parsley and cooked shrimp. Serve over hot rice.
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