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Fish and Seafood Shrimp Creole
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1/3 cup | shortening 1/4 cup flour 1 cup finely chpd onion |
1/2 green pepper, finely chpd 1/4 cup celery, finely chpd 1 can tomato sauce. 2 lbs cleaned shrimp, fresh or frozen 2 tsp salt | |
1/2 tsp | black pepper 1, 4 tsp red pepper 1 cup water 2 T minced celery and parsley |
2 T | green onion tops, minced Hot cup rice |
Make a golden brown roux of shortening and flour. Add onion, green pepper and celery. Simmer until these soften. Add tomato sauce and water. Cover and simmer over low heat about 20 minutes. Add shrimp, salt, pepper and cook slowly until shrimp turns pink. Add parsley, onion tops and additional water if necessary. Cook 5 to 10 minutes longer. Serve over cooked rice.
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