| Victorian Shrimp Creole
1 pound of frozen shelled shrimp
1/3 cup of butter or margarine
1/4 cup of flour
1 cup of hot water
1/2 cup of chopped green onions
4 cloves garlic, minced
1/2 cup of chopped parsley
1 1/2 teaspoon of salt
2 bay leaves
1/2 teaspoon of crushed thyme
Dash of cayenne
1 can (8 oz.) tomato sauce
1 lemon slice
Hot cooked rice |
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Thaw shrimp and cut large ones in half. Melt butter; blend in flour and brown, stirring constantly. Gradually add the water and cook, stirring until thick. Add remaining ingredients, except rice; cover and simmer 20 minutes. Remove bay leaves and serve over rice. Serves 6. |
