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Subj:  Shrimp Creole

From:  EBWATERS

Louisiana Shrimp Creole

1/4 lb. butter
1 C chopped onion
1 C chopped green pepper
1 C diced celery
1 C diced shallots
2 C chopped canned tomatoes
1 C tomato puree
2 bay leaves
3 pounds peeled, deveined shrimp
1/4 C cornstarch
2 C water
juice of one lemon
salt and pepper to taste
cayenne pepper to taste

Melt butter, saute peppers, onions, shallots, and celery 
for 5 minutes. Add tomato puree
and bay leaves and simmer for 15 minutes. Add shrimp 
and simmer for 15 minutes.
Dissolve cornstarch in water and stir in. Simmer five 
minutes. Add lemon and season
to taste. Simmer 15 minutes. Serve over steamed rice.

Serves 8






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