Sunday, February 21, 2010

Shrimp Creole

2 T. butter
1 T. flour
1 bay leaf
2 onions, chopped
1 green pepper
1 clove garlic, minced
1 T. minced parsley
1 T. thyme
3 green onions, minced
2 lbs. peeled, deveined raw shrimp
2 cans (1 lb. 4 oz. each) tomatoes
1 c. water
2 drops Tobasco sauce

6 cups cooked rice

Melt butter, add flour,  & cook until well browned.  Add bay leaf, onions, pepper, garlic, parsley, thyme, green onions, salt, pepper, and shrimp; mix well.  Cook 5 minutes, then add tomatoes and water and cook 30 min stirring often or until sauce is thickened.   Discard bay leaf.  Add Tobasco sauce and serve over rice.
6 servings

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