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Shrimp Creole
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| 1/2 cup | butter |
| 1 cup | chopped celery |
| 2 (6 oz) cans | tomato sauce |
| 6 cloves | garlic chopped |
| 1 1/2 T | sugar |
| 1/4 cup | parsley |
| 2 cups | chopped onions |
| 1 (6 oz) can | tomato paste |
| 1 large | bell pepper chopped |
| 2 lbs | shrimp |
| 1 cup | green onion tops |
| Cayenne pepper to taste |
Season shrimp and set aside. Sauté onions, celery, bell pepper, garlic & green onions in butter. Add tomato paste and fry, stirring constantly. Add tomato sauce and 4 cups water. Cook 1 hour. Add more water if too thick. Add other ingredients. Cook 30 minutes. Serve over rice.
Shirley Hill
TBC Cookbook
1983
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