Main Dishes:

Shrimp Creole

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Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cloves garlic
2 tablespoons margarine
1 can (6 ounces) tomatoes, cut up
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon red pepper
1 bay leaf
2 tablespoons cold water
4 teaspoons cornstarch
12 ounces shrimp
2 cups hot cooked rice

Instructions

In large skillet, cook onion, celery, green pepper and garlic in margarine until tender and brown. Stir in drained tomatoes, parsley, salt, paprika, red pepper and bay leaf. Bring to boiling, reduce heat, cover and simmer 15 minutes. Stir together cold water and cornstarch. Stir cornstarch mixture and thawed shrimp into tomato mixture. Cook and stir until thickened and bubbly for about 2 minutes or until shrimp turns pink. Remove bay leaf. Serve over rice. Serves 4.

Betty Paustian
Davenport