Shrimp Creole 4

2 lb. shrimp (cleaned and deveined)
2 cup chopped onions
1 cup chopped celery
One 6 oz. can tomato paste
One 6 oz. can tomato sauce
1 lg. bell pepper
4 pods garlic, minced
1-1/2 tsp. sugar
1 cup green onion tops, minced
1 cup parsley, minced

Season shrimp and set aside. Saute onions and celery in butter. Add tomato paste, tomato sauce and 4 cups of water. Cook 1 hour, stirring occasionally (add water if sauce becomes too thick). Add the shrimp and the other ingredients. Cook over low heat for 30 minutes. Serve over steamed rice.

Serves 8.

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Cajun Country -- New Iberia, Louisiana