Shrimp Creole


  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 clove minced garlic (or more)
  • 3 Tbsp. Shortening
  • 1 (16 0z.) can tomatoes
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  • 1 (8 oz.) can tomato sauce
  • 1 1/2 tsp. salt
  • 1 tsp. sugar
  • 1 Tbsp. Worcestershire
  • 1/2 to 1 tsp. chili powder
  • dash of bottled Tabasco sauce
  • 2 tsp. cornstarch
  • 12 oz. frozen shrimp, thawed
  • 1/2 cup chopped green pepper


Cook onion, celery, garlic in oil until tender. Add tomatoes, tomato sauce, salt, sugar, Worcestershire, chili powder and Tabasco. Simmer uncovered 45 minutes. Mix cornstarch with 1 Tbsp. Water, stir into sauce. Cook and stir until thick. Add shrimp and green pepper. Cover and simmer 5 minutes. Serve over rice.

By Trudy from Springfield, IL


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