Shrimp Creole

By lbaughan

Ingredients

• 2 Tablespoons butter
• 1 large green pepper
• 2 ribs celery, chopped
• 1 medium onion, chopped
• 1/2 teaspoon dried oregano
• 2 cloves garlic, minced
• 1/8 teaspoons cayenne pepper
• 1 1/2 cups tomato juice
• 1 Tablespoon corn starch
• 1 pound cleaned shrimp
• 4 cups hot cooked rice

Preparation

Step 1

Cook veggies in butter over medium heat till tender-crisp.Add 1 cup of the tomato juice and bring to boil. Reduce heat and simmer for 5 minutes.
Meanwhile, combine 1/2 cup tomato juice and cornstarch in small bowl.
Add corn starch and shrimp to veggies and cook till it thickens and shrimp turn pink. Serve over rice.