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Shrimp Creole


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  • 2 lbs. cleaned shrimp
  • 1/3 cup oil
  • 1 (8 oz.) can tomato sauce
  • 1/2 cup celery, chopped
  • 2 onions, chopped
  • 2 pods garlic
  • 1 can whole tomatoes
  • 1/2 cup, chopped green pepper
  • Green onions and parsley



Step 1

Brown onions in oil. Drain tomatoes and add pulp, reserving juice. Brown well, add tomato sauce, juice, celery, green pepper and garlic. Add 2 cups hot water and shrimp. Simmer until thickened. Season to taste and add parsley and onion tops. Serve over hot, fluffy rice.

Note: 1 can of Ro-Tel tomatoes may be used for a delightful peppery dish.

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