Title: Creole Shrimp
Categories: All newly t, Seafood
Yield: 7 Servings

2 pk (6 oz.) Fried shrimp
1 tb Cooking oil
2 tb Butter
1 md Onion; thinly sliced
1 sm Green pepper; diced
1/2 c Celery; chopped
1 sm Clove garlic; minced
1 cn (16 oz.) tomatoes; cut in
-small pieces
1 Bay leaf
1/4 ts Thyme leaves
1 ds Cayenne pepper
1/2 ts Chili powder
2 ts Sugar
1 ts Salt
1/8 ts Black pepper
1 tb Flour

In large skillet saute' onion, green pepper, celery and garlic in butter
and oil for approximately 5 minutes. Drain tomatoes and reserve 1/4 cup
juice. Stir in remaining ingredients except flour, shrimp and reserved
tomato juice, bring to boil. In a small bowl, blend together the reserved
tomato juice and flour. Add to mixture in skillet and simmer over low heat
for 15-20 minutes. Meanwhile, prepare shrimp according to package
directions. Serve over rice and cooked shrimp. Serves 7.

NOTES : Scallops, fish fillets, fish sticks, chicken patties or chicken
sticks may be substituted for shrimp as a variation.

Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #751 by
L979@aol.com on Aug 21, 1997