Shrimporee Creole

* Exported from MasterCook *

Shrimporee Creole

Recipe By : Imperial
Serving Size : 4 Preparation Time :0:00
Categories : All Newly Typed Not Shared Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cooked shrimp -- shelled deveined
3 Tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup minced celery
2 cloves garlic -- minced
1 tablespoon flour
1 can (1lb.) sliced stewed tomatoes
1/8 teaspoon dried thyme
1 bay leaf
1/2 teaspoon sugar
dash hot pepper sauce
1 teaspoon Worcestershire sauce
several whole allspice
salt and pepper
Minced parsley
hot, freshly cooked rice

Cook shrimp. Remove shells. To make creole sauce, saute onion, green
pepper, garlic and celery in butter or margarine until limp; add flour and
cook and stir until flour is light tan. Add all other ingredients except
parsley and rice and cook until sauce is thickened. Taste for salt and
pepper and add more ifneeded. Stir in parsley. Serve over hot, freshly
cooked rice. Serves 4.

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