Shrimp Creole

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    Rexford

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    Rexford

Shrimp Creole

An easy-to-make meal that will be a hit. Serve with a nice green salad.

1/2 cup chopped onion

1/2 cup chopped celery

1 clove garlic, minced

3 Tbsp olive oil

1 1-lb can (2 cups) tomatoes

1 8-oz can (1 cup) tomato sauce

1 Tbsp Worcestershire sauce

1 tsp chili powder

dash of cayenne (optional)

2 tsp cornstarch

12 oz shelled shrimp

1/2 cup chopped green pepper

about 4 cups of cooked rice

In a large pot sauté onion, celery, and garlic in oil until tender but not brown. Add tomatoes, tomato sauce, and next five ingredients. Simmer uncovered 45 minutes. Mix cornstarch with one Tbsp cold water; stir into sauce. Cook till mixture thickens.

Add shrimp and green pepper. Cover; simmer five minutes. Serve over rice. Serves 6.

— Barbara Rexford

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