Shrimp A La Creole
|Raw shrimp||1 Pound|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Garlic clove||1 Small, minced|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Bell pepper||1⁄3 Cup (5.33 tbs), chopped|
|Olive oil||3 Teaspoon|
|Water||2 Cup (32 tbs)|
|Tomatoes||2 Cup (32 tbs)|
|Tomato puree||1 Cup (16 tbs) (Sauce)|
|Louisiana hot sauce||1⁄2 Teaspoon|
|Cooked rice||3 Cup (48 tbs)|
Saute onion, celery, parsley and bell pepper until tender.
Add water, tomatoes, tomato puree and garlic and simmer for 5 minutes.
Add Worcestershire sauce, Louisiana Hot Sauce and salt.
Cook mixture for 30 minutes.
Add peeled shrimp and cook for 30 more minutes or until shrimp are done and mixture is thick.
Serve over rice.