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Beatrice's Creole Shrimp

Source of Recipe


From "The Black Family Dinner Quilt Cookbook"






List of Ingredients



• 3 Tbsp oil
  
• 2 Tbsp flour
  
• 1/2 cup finely chopped onion
  
• 1 medium clove garlic, peeled and minced
  
• 1 medium rib celery, finely chopped
  
• 1 medium green bell pepper, seeded and finely chopped
  
• 1 (14-1/2-ounce) can peeled and diced tomatoes
  
• 1 (15-ounce) can tomato sauce
  
• 1 cup frozen sliced okra
  
• 1 thin lemon slice
  
• 2 tsp packed brown sugar
  
• 1 tsp chili powder
  
• 1/2 tsp dried basil leaves, crushed
  
• 1/2 tsp dried thyme leaves, crushed
  
• 1/4 tsp freshly ground black pepper
  
• 1/4 tsp salt
  
• 1/4 tsp cayenne pepper
  
• 1 bay leaf
  
• 1 lb. medium shrimp or prawns, peeled and deveined
  
• 3 cups hot cooked rice
  






Instructions



1. Heat the oil in a large saucepan over medium heat. Add the flour and stir until smooth. Cook and stir 3 to 4 minutes, or until lightly browned. Add the onion, garlic, celery and green pepper. Cook 3 to 5 minutes, until just tender.
   
   
2. Add undrained tomatoes, tomato sauce, okra, lemon slice, brown sugar, chili powder, basil, thyme, black pepper, salt, cayenne and bay leaf. Bring to a boil, reduce the heat and simmer 30 minutes.
   
   
3. Remove the lemon and bay leaf. Stir in the shrimp, cover and cook 3 minutes, or until shrimp are cooked through. Serve over rice.
   
   Makes 6 servings.