Bobby Kreiner's Food

Shrimp Creole

      

October 4, 2017

Ingredients

1 pound shrimp, shelled and deveined

1/3 cup shortening

1/4 cup flour

1 cup water

1/2 cup green onion, chopped

4 cloves garlic, chopped

1/2 cup parsley, chopped

1/4 cup green pepper, chopped

1 1/2 teaspoons salt

2 whole bayleaf

1/2 teaspoon thyme, crushed

Dash cayenne pepper

8 ounces canned tomato sauce

1 lemon, sliced

2 cups rice, cooked

Directions

Melt shortening in hot Dutch oven. Blend in flour and brown, stirring constantly. Add water and cook until thickened. Add remaining ingredients except shrimp and rice. Cover and simmer about 20 minutes. Add shrimp and cook until pink, about 3 minutes. Serve over cooked rice.

Makes 6 servings.

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