Shrimp Creole

 

2

lb uncooked medium shrimp in shells, thawed if frozen

1/4

cup butter or margarine

3

medium onions, chopped (1 1/2 cups)

2

medium green bell peppers, finely chopped (2 cups)

2

medium stalks celery, finely chopped (1 cup)

2

cloves garlic, finely chopped

1

cup water

2

teaspoons chopped fresh parsley

1 1/2

teaspoons salt

1/4

teaspoon ground red pepper (cayenne)

2

dried bay leaves

1

can (15 oz) tomato sauce

6

cups hot cooked rice

• 1 Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
• 2 In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
• 3 Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
• 4 Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.