A recipe from
Marsha’s Shrimp Creole
Adapted from the Sea Island Cookbook (Mrs. Leo Arnold)
2 lbs shrimp (Size 21/25; wild, frozen)
½ green pepper, diced
1 cup water
½ med onion, finely chopped
¼ tsp sugar
1 cup minced celery
1 small can tomato paste
Salt to taste
1 tbsp butter
Red pepper flakes and tabasco for zip.
- Thaw shrimp in water. Peel and devein. Set aside.
- Sauté pepper, onion and celery in butter. Add other ingredients (except shrimp) and stew together for 10 minutes. Add water, if necessary.
- Add shrimp and simmer until white and cooked through (about two to four minutes longer.)
Serve over cooked rice.
This was a family favorite while Marsha was growing up.