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Country Kitchen
April 1, 2009 Previous Recipe | Next Recipe
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SWEET AND SOUR RED CABBAGE
EGGPLANT PARMESAN
CHOCOLATE PECAN BRITTLE
STRAWBERRY CHIFFON PIE
SHRIMP CREOLE
TAMALE PIE
FROZEN ROAST
SEAFOOD CASSEROLE
BREAM CAKES
SHRIMP CREOLE

1 pound raw, peeled and deveined shrimp
1/4 cup all-purpose flour
1/3 cup cooking oil
1 cup hot water
1 (8-ounce) can chopped tomatoes
1 cup chopped green onions
1/2 cup chopped parsley
1/2 cup chopped green pepper
4 small cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper sauce
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper, optional
2 bay leaves
1 lemon, sliced
2 cups cooked rice

Thaw shrimp if frozen. Cut large shrimp in half. Blend flour into oil and brown in a large pot, stirring constantly. Add water gradually and cook until thick and smooth, stirring constantly. Add tomatoes, onions, parsley, green pepper, garlic, salt, pepper sauce, thyme, cayenne, bay leaves and lemon slices. Cover and simmer 20 minutes. Add shrimp during the last 10 minutes of cooking time. Remove bay leaves and serve over rice. Yields 8 servings or may be doubled.





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