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Debbie Anderson

Destin, Florida

Specialty Recipe

Shrimp Creole

2 pounds shrimp
1 large onion, diced
4 Tablespoons cooking fat
1 can tomatoes (2 cups or 1 can tomato sauce)
1-1/2 teaspoon, parsley
1 clove garlic
1/8 teaspoons pepper
salt to taste
2 Tablespoons flour
1 bay leaf
celery salt to taste
slice of lemon
dash of red pepper

Brown onion and flour in fat; add shrimp, cooking until shrimp turn pink and slightly brown, stirring constantly. Add tomatoes and remaining ingredients and bring to boil. Cover and lower fire to simmer for 30 minutes. Serve over rice.

Serves: 4 to 6

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