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Fish: shrimp creole
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| Artist: |
_ |
| Categories: |
Entrees, Seafood, Shrimp |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 3/4
| cup | Chopped onion | | 1
| | Clove garlic, pressed or | | | - minced | | 1
| med | Green pepper, finely chopped | | 1/2
| cup | Finely chopped celery | | 2
| tbsp | Butter | | 1
| can | Tomato sauce | | 1/2
| cup | Water | | 1
| | Bay leaf, crushed | | 1
| tsp | Minced fresh parsley | | 1/2
| tsp | Salt | | 1/8
| tsp | Cayenne pepper | | 1/2
| lbs | Salad shrimp | | | * Serve over bed of rice* |
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Procedures:
| 1 | Servings: 2 in medium skillet, saute" onion, garlic, green pepper, and celery in butter, about 5 minutes, or until tender. | | 2 | Remove from heat; stir in tomato sauce, water, bay leaf, parsley, salt, and pepper. | | 3 | Add shrimp. | | 4 | Bring mixture to a boil; cook covered over medium heat 5 minutes. | | 5 | Serve over fluffy white rice. | | 6 | Yield: 2 servings |
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