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Shrimp Creole

¼ C. All-purpose flour
½ C. vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1 can (14½ oz.) stewed tomatoes
1 can (6 oz.) tomato paste
4 bay leaves
1 T Worcestershire sauce
½ teaspoon hot pepper sauce
salt & pepper to taste
2 lbs. fresh or frozen uncooked medium shrimp, peeled and eveined
Hot cooked rice

In a heavy skillet, combine the flour and oil until smooth.  Cook and stir over medium heat until flour is a rich deep brown.  Add the onion, green pepper, celery and garlic; cook until vegetables are tender, about 5 minutes.  Stir in the tomatoes, tomato paste, bay leaves, Worcestershire sauce, hot pepper sauce, salt and pepper.  Cover and simmer for 45 to 50 minutes.

Add shrimp. Simmer uncovered for 5-6 minutes or until shrimp turn pink.  Discard bay leaves.  Serve over rice

Yield: 4-6 servings

GRADES:
Chris: C
Mike: C
guest taster Al Reusch: C

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