Shrimp Creole

Shrimp Creole


  •   1 lb. cooked shrimp
  •  2 tbsp. butter
  •  Salt and pepper
  •  Boiled rice
  •  2 c. canned tomatoes
  •  1 minced green pepper
  •  2 minced onions
  •  1/2 c. sliced mushrooms
  •  1/2 c. stock, chicken bouillon cubes
  •  2 tbsp. minced ham
  •  2 tbsp. flour
  •  2 tbsp. butter

Melt the butter and add the shrimp and cook together for 2 minutes. Add to the creole sauce. Simmer for 5 minutes, and serve with boiled rice. For the sauce: Cook the tomatoes, pepper, onion and mushrooms for 10 minutes. Add the stock and ham and cook 2 minutes longer. Thicken with the flour lightly creamed with the butter and stir until thick and smooth. Serves 6.


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