Butter Shrimp Creole With Corn Starch
|Diced onion||1⁄2 Cup (8 tbs)|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), chopped or pressed|
|Canned stewed tomatoes||16 Ounce, chopped (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Worcestershire sauce||1 Tablespoon|
|Chili powder||1 Teaspoon|
|Cooked bay shrimp||1 Pound|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
In glass casserole, cook butter on ROAST (7) for 1 1/4 minutes or until melted.
Add onion, green pepper, celery and garlic.
Cover; cook on HIGH (9) for 2 minutes or until vegetables are tender.
Mix in cornstarch.
Add remaining ingredients except shrimp and rice.
Cook on HIGH (9) for 5 minutes or until bubbling, stir twice during cooking.
Cook on HIGH (9) for 4 minutes or until hot.
Serve over rice.