Shrimp Creole Recipe
1/2 cup oil
1/4 cup flour
2 pounds raw shrimp, peeled and deveined
1 pod garlic, finely chopped
1/2 cup minced onion
1/2 cup chopped green pepper
2 tablespoons chopped parsley
1/2 cup warm water
2 teaspoons salt (or less, to taste)
Tabasco to taste
Two 8-ounce cans tomato sauce
Make a light brown roux using flour and oil. Add shrimp and cook 3 minutes over
low heat. Add garlic, onion, green pepper and parsley and saut� 2 minutes.
Increase heat to medium and gradually add water while stirring. Add remaining
ingredients, bring to a boil, then lower heat to simmer and cook for 1 hour.
Stir occasionally. Serve over steaming rice.