Title: Shrimp Creole #02
Categories: Seafood
Yield: 8 Servings

1/2 c Chopped onion
1/2 c Chopped celery
1/2 c Chopped green pepper
1 Clove garlic; minced
3 tb Salad oil
1 cn (16-oz) tomatoes
1 cn (8-oz) tomato sauce
1 1/2 ts Salt
1 tb Worcestershire sauce
1/2 ct Hot cheese dip
2 ts Cornstarch
1 tb Cold water
12 oz Shrimp; boiled, shelled
1 ts Sugar

In skillet cook celery, onion, green pepper & garlic in hot salad oil until
tender but not browned. Add tomatoes, tomato sauce, salt, sugar,
Worcestershire & hot cheese dip. Simmer uncovered 45 minutes. Combine
cornstarch with water. Stir into sauce. Cook & stir until mixture thickens.
Add shrimp. Cover & simmer 5 minutes. Spoon hot mixture over rice. Yields
8-10 servings.

RUBY HULING

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.