50+ Friends Club Cookbook
Fish and Seafood

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Shrimp Creole2

From the Kitchen of:  Pat
Source: Out of Alaska's Kitchens

1	cup	Onions, sliced
1/2	cup	Celery, diced
1	clove	Garlic, minced
3	Tbsp	Butter
1	Tbsp	Flour
1	tsp	Salt
1	tsp	Sugar
1	cup	Water
2 - 3	tsp	Chili Powder
4	cups	Boiled white rice
2	cups	Canned tomatoes
2	cups	Canned peas
1	Tbsp	Vinegar
2	cups	Cooked fresh or canned shrimp

• Cook onions, celery and garlic in butter in skillet over medium heat until tender.
• Add combined flour, salt, sugar and chili powder, mixed with 1/4 cup water.
• Add 3/4 cup water, simmer uncovered 15 minutes.
• Meanwhile cook rice. Keep hot.
• Add remaining ingredients (except rice) and heat.
• To serve, pack rice in buttered 1 quart ring mold. Unmold on plate.
• Place Creole sauce in center and around rice.