Ford Times Cookbook |
Requires Rice | |||
| SHRIMP CREOLE | ||||
| Don't forget you can buy steamed rice at the Chinese take out, on the way home. This recipe is halved from the original that served 8. Feel free to double it. | ||||
| 1 | lb | Fresh Shrimp OR ¾ lb. Cooked, Shelled , Shrimp | > | Shell, De-vein, put in small bowl. |
| 1 | T | Lemon Juice | > | Sprinkle over Shrimp. |
| 1 | T | Worcestershire | ||
| 1 | t | Salt | ||
| ½ | Onion (Medium) | > | Chop veggies. Mince garlic. | |
| ¼ | Bell Pepper (Medium) | |||
| ¼ | C | Celery | ||
| ½ | Clv | Garlic (minced) | ||
| 1 ½ | T | Butter | > | Melt butter in large frying pan. Sauté veggies until just tender. About 10 minutes. |
1  | C | Canned/Fresh Tomatoes | > | Add tomatoes and sauce. Stir in flour before sauce warms |
| 4 | oz | Tomato Sauce | ||
| 1 | T | Flour (Wondra) | ||
| ½ | t | Sugar | > | Add and cook for 15 to 20 min. |
| t | Pepper | ||
| 1 | dash | Tabasco | ||
| * START YOUR RICE now. | > | Rice takes 20 minutes. | ||
When rice is cooked: Add seasoned Shrimp. Cook over Low Heat for: | ||||