Shrimp Creole
Submitted by: Kevin Ulrich
Directions
Saute the veggies in butter until celophane in appearance, then add the rest of the ingredients.
Let simmer for a bit, then add your fresh, cleaned and de-veined shrimp last. At least 1-2 pounds. Really whatever trips your trigger. Doesn't take long for shimp to cook until tender.
Serve over rice
Ingredients
1/2 large onion chopped
1/2 large green Bell pepper chopped
1 large clove or garlic minced or pressed through a garlic press
1-2 sticks of celery diced
1 tsp. sugar
1 tsp. chili powder
1-2 Tbsp. Worcesterchire Sauce
1-2 cans (14 0z. ea.) Stewed Tomatoes
1 small can Tomato Sauce
1-2 dashes Louisiana Hot Sauce
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