SHRIMP CREOLE

By sarey

spicy shrimp & rice

Ingredients

• 1/4 c flour
• 1/2 c vegetable oil
• 1 medium onion-chopped
• 1 medium green pepper-chopped
• 1 celery rib-chopped
• 1 garlic clove-minced
• 1 can (14 1/2 oz) stewed tomatoes
• 1 can (6 oz)tomato paste
• 4 bay leaves
• 1 T worcestershire sauce
• 1/2 t hot pepper sauce
• salt and pepper to taste
• 2 lbs uncooked medium shrimp peeled and deveined
• hot cooked rice

Preparation

Step 1

in a heavy skillet, combine the flour and oil until smooth. cook and stir over medium heat until flour is a rich deep brown. Add the onion, green pepper, celery and garlic. Cook until vegetables are tender--about 5 minutes.

Stir in the tomatoes, tomato paste, bay leaves, worcestershire sauce, hot pepper sauce, salt and pepper. cover and simmer for 45-50 minutes.

add shrimp--simmer uncovered for 5-6 minutes or until shrimp turn pink.

discard the bay leaves.

serve over hot rice