Recipe: Shrimp Creole (Better Homes and Gardens, 1970's)

SHRIMP CREOLE

"For a glamorous touch, serve Shrimp Creole with a Rice Ring. Just combine 3 cups hot cooked rice and 1/4 cup snipped fresh parsley. Press lightly into greased (5 1/2 cup) ring mold. Unmold at once."

1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
3 tablespoons shortening
1 (16 ounce) can tomatoes
1 (8 ounce) can tomato sauce
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon Worcestershire sauce
1/2 to 1 teaspoon chili powder
Dash bottled hot pepper sauce
2 teaspoons cornstarch
1 tablespoon cold water
12 ounces frozen shelled shrimp, thawed
1/2 cup chopped green bell pepper
Hot cooked rice (for serving)

In skillet cook onion, celery, and garlic in shortening until tender but not brown.

Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder, and hot pepper sauce. Simmer uncovered 45 minutes.

Mix cornstarch with 1 tablespoon cold water; stir into sauce. Cook and stir till thickened and bubbly.

Add shrimp and green pepper. Cover; simmer 5 minutes.

Serve over rice.

Makes 6 servings
Source: Recipe magazine: Better Homes and Gardens All-Time Favorites, 1971 (label on front of magazine: Free when you buy Prell shampoo)