Shrimp Creole
1 bunch green
onions
1 green pepper
1 stalk celery
1 teaspoon minced
garlic
2 tablespoons
olive oil
2 cans RO-TEL
diced tomatoes
1 cup tomato
puree
1 tablespoons
cornstarch
1 pound cooked shrimp
Cooked rice
Heat oil in a saucepan over medium
heat. Sauté
onions, peppers, celery and garlic.
Add diced tomatoes, puree and cornstarch. Reduce heat to simmer. cover
and cook for 30 minutes, stirring occasionally.
Add shrimp and continue to simmer for another 10 minutes. Serve over rice.
Yield: 4 servings.
Carolyn Gass Hardimon, M. S.
Home Economist www.recipeladies.com
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