*  Exported from  MasterCook  *
 
                             Shrimporee Creole
 
 Recipe By     : Imperial
 Serving Size  : 4    Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         cooked shrimp -- shelled deveined
    3      Tablespoons   butter or margarine
      1/2  cup           chopped onion
      1/2  cup           chopped green pepper
      1/4  cup           minced celery
    2      cloves        garlic -- minced
    1      tablespoon    flour
    1      can           (1lb.) sliced stewed tomatoes
      1/8  teaspoon      dried thyme
    1                    bay leaf
      1/2  teaspoon      sugar
           dash          hot pepper sauce
    1      teaspoon      Worcestershire sauce
           several       whole allspice
                         salt and pepper
                         Minced parsley
                         hot, freshly cooked rice
 
 Cook shrimp.  Remove shells.  To make creole sauce, saute onion, green
 pepper, garlic and celery in butter or margarine until limp; add flour and
 cook and stir until flour is light tan.  Add all other ingredients except
 parsley and rice and  cook until sauce is thickened.  Taste for salt and
 pepper and add more ifneeded.  Stir in parsley.  Serve over hot, freshly
 cooked rice.  Serves 4.
 
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