From: con
Date: Mon, 2 Dec 2002 09:19:12 -0800 (PST)
Shrimp a la Creole
1 1/2 pounds of shrimp, shelled and deveined.
1 cup chopped onions
1 cup chopped celery
1 cup green onion tops and parsley
1/2 cup chopped bell pepper
4 large cloves garlic, minced
1/4 cup oil or 1/8 pound margarine
1 4-6 oz. can tomato paste
3-4 small cans tomato sauce
1 tsp sugar
1 1/2 cups of water
1 imported lager.
Use a cast iron pot for best results.
Sautee onions and celery in oil until onions are wilted.
Add tomato paste and fry another 5 minutes, stirring constantly.
Add tomato sauce, beer and 1 cup water.
Cook on a low temperature, stirring occasionally, about 40 minutes or
until oil comes to top.
Add shrimp, bell pepper, garlic, sugar, and salt, black and cayenne
pepper to taste.
Cook another 20 to 30 minutes.
Add 1/2 cup of water if gravy is too thick after shrimp have been
added.
Add onion and parsley 10 minutes before serving.
Serve over rice.
con
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