Shrimper Creole
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4 Servings
1.00 tb Hot sauce
1.00 c Catsup
2.00 c Tomato sauce
0.50 c V-8
1.00 c Chili sauce
1.00 tb Worchestershire sauce
1.00 tb Sugar
0.50 cn Stewed tomatoes, 14 1/2 oz
0.25 lb Onions, chopped
1.50 Celery stalks, cut up
0.50 Bell peppers, chopped
1.00 Salt to taste
1.00 lb Peeled shrimp or more
1.00 Rice, cooked
Mix all ingredients and simmer gently until vegetables are tender. Add
peeled shrimp. Cook until shrimp turns pink or use precooked shrimp.
Serve over rice.
Makes three pints of sauce without the shrimp.
Note: Restaurant uses Calabash shrimp. I prefer larger ones.
Source: Shrimper Typos by Neysa
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