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Meats & Seafood - Shrimp Creole

  • 1/4 pound butter
  • 1 cup green pepper, chopped
  • 1 cup onions, chopped
  • 1 cup shallots, diced
  • 1 cup celery, diced
  • 1 cup tomato puree or 2 tablespoons tomato paste
  • 2 cups tomatoes, chopped
  • 2 bay leaves
  • 3 pounds shrimp, peeled and deveined
  • 2 ounces cornstarch
  • 1 pint water
  • 1 ounce lemon juice
  • Salt and black pepper to taste
  • Pinch of cayenne pepper

Melt butter; saute peppers, onions, shallots, and celery for five minutes. Add tomato puree or paste, tomatoes, and bay leaves; simmer 15 minutes. Add shrimp and simmer for 15 minutes. Dissolve cornstarch in one pint water. Add to shrimp mixture and simmer for five minutes. Add lemon juice, salt and black pepper to taste, and a pinch of cayenne pepper. Simmer for 15 minutes. Serve over steamed rice.
Submitted By: Lela Officer
Overton Farmers Co-op
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