French Creole of Shrimp

Toney M. Berthelot
Captain Shreve Head Chef

  • 2 lbs shrimp
  • 1 chopped bell pepper
  • 1 minced onion
  • 2 pieces of celery
  • 2 tsp salt
  • 1 tsp black pepper

Add garlic to taste and 1 can tomato sauce.

Serve over cooked rice.

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