The Recipe Box Menu

Shrimp Creole

 

Courtesy of Harbor Lights, Big Lake, Louisiana.
Serves 10

1 stick butter
1 cup chopped celery
2 cups chopped onion
1 cup chopped bell pepper
1/2 cup chopped parsley
5 pounds uncooked shrimp
2 small cans tomato paste
4 teaspoons salt
2 1/2 teaspoons red pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 1/4 cups flour
1/4 cup cornstarch diluted in cold water
3 cups water

Sauté the vegetables in the butter until they are clear. Add the rest of the ingredients except the cornstarch and water, and mix well. Add the diluted corn starch and 3 cups of water, and stir until all is blended. Cook until the shrimp are done. Serve over cooked rice.