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Shrimp Creole
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1 lb. cooked shrimp
2 tbsp. butter
Salt and pepper
Boiled rice
2 c. canned tomatoes
1 minced green pepper
2 minced onions
1/2 c. sliced mushrooms
1/2 c. stock, chicken bouillon cubes
2 tbsp. minced ham
2 tbsp. flour
2 tbsp. butter
Melt the butter and add the shrimp and cook together for 2 minutes. Add to the creole sauce. Simmer for 5 minutes, and serve with boiled rice. For the sauce: Cook the tomatoes, pepper, onion and mushrooms for 10 minutes. Add the stock and ham and cook 2 minutes longer. Thicken with the flour lightly creamed with the butter and stir until thick and smooth. Serves 6.
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