Shrimp Creole

Lorraine Friberg

"From my old (wedding shower gift - 59 years ago) Better Homes and Gardens Cook Book."
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1 h servings
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Original recipe yields 6 servings

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  1. Cook onion, celery, and garlic in hot oil until tender but not brown. Add tomatoes, and next 6 ingredients. Simmer uncovered 45 minutes.
  2. Mix cornstarch with 1 tablespoon cold water; stir into sauce. Cook and stir until mixutre thickens and bubbles.
  3. Add shrimp and green pepper. Cover; simmer until done, about 5 minutes.
  4. Serve over cooked rice.


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