8 cups cooked shrimp
Cooked rice

Creole Sauce:
1/3 cup oil
1 green pepper, cut in strips
1 cup sliced onion
1 clove garlic
3 1/2 cups canned tomatoes
1/4 teaspoon chili powder
1 teaspoon sugar
1 whole clove
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon celery seed

2 tablespoons cornstarch
2 ?teaspoons? water


8 cups cooked shrimp; border with cooked rice.

Creole Sauce:

Heat 1/3 cup oil in a saucepan, add 1 green pepper, cut in strips, 1 cup sliced onions, and one clove garlic and cook slowly until slightly tender but not brown. Add 3 1/2 cups canned tomatoes, 1/4 teaspoon chili powder, 1 teaspoon sugar, 1 whole clove, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon celery seed; cook over a low fire, stirring occasionally about 1/2 hour.

Blend 2 tablespoons cornstarch with 2 ?teaspoons? water and add to the sauce. Continue cooking 10 minutes more stirring constantly until thickened. Remove garlic and clove before serving. Pour sauce over the shrimp and border with cooked rice.

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