Name: Shrimp Creole #03
Ingredients: 1/4 c Oil; 1/4 c Flour; 1 cn (8-oz) tomato sauce; 1/4 c Celery; chopped; 1 c Onion; chopped; 3 tb Green onions; chopped; 3 tb Parsley; chopped; 2 ts Salt; 1/2 ts Black pepper; 1/4 ts Red pepper (up to); 1/2 c Sherry wine; 1 1/2 lb Peeled shrimp; raw; Cooked rice

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	4	Servings

INGREDIENTS

1/4	c	Oil
1/4	c	Flour
1	cn	(8-oz) tomato sauce
1/4	c	Celery; chopped
1	c	Onion; chopped
3	tb	Green onions; chopped
3	tb	Parsley; chopped
2	ts	Salt
1/2	ts	Black pepper
1/4	ts	Red pepper (up to)
1/2	c	Sherry wine
1 1/2	lb	Peeled shrimp; raw
		Cooked rice

INSTRUCTIONS

Make a golden roux by blending flour in hot oil; stir on low heat until
desired color. Add onion, celery; cook until clear, about 10 minutes. Add
tomato sauce and cook 10 minutes more. Add the raw shrimp and green onions;
cook about 10 minutes. Add sherry wine and parsley; cook an additional 10
minutes. If sauce is too thick, add 1/2 cup water after adding the sherry.
Serve over rice.
This recipe was a Tri-Color winner at the Rice Festival.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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