Shrimp Creole

Mrs. E. L. Mitchell

Boil 3 cups hot rice. Cook into 3 Tbsp fat until brown:

  • 2 slices onions
  • 4 stalks celery

Add:

  • 1 Tbsp flour
  • 1 tsp salt

Slowly add 1 cup water. Cook 15 minutes and add:

  • 2 cups tomatoes
  • 2 cups peas
  • 1 Tbsp vinegar
  • 1 tsp sugar
  • 2 tsp chili powder
  • 1 1/2 cups cooked shrimp

Continue cooking 10 minutes more or till shrimp are thoroughly heated. Mold the cooked rice either in cones or ring and surround with the Shrimp Creole.

Yields – 7 servings, 3/4 cup

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s