Shrimp Creole

After this lunch, my husband said “Why haven’t we been having shrimp more often?”   Well…..we won’t mention prices for seafood right after Katrina, but he’s right and this is one of our old favorites.  This recipe is just the way I remember it from living in Texas in the 60’s – delicious and simple.  The shrimp is the star of the show – not lots of hot peppers, etc.  I confess, though, I spiced it up with a couple of tablespoons of Heinz Chili Sauce, which I keep on hand most of the time.
                             Shrimp Creole
  1 ½   pounds  shrimp -- fresh or frozen
     ¼   cup  onion -- chopped
     ¼   cup  green pepper -- chopped
  1       teaspoon  garlic -- minced
     ¼   cup  butter -- melted
  3       tablespoons  flour, all-purpose
  1       teaspoon  chili powder
  1       teaspoon  salt
  2       cups  canned tomatoes
  2       tablespoons Chili Sauce (my addition)
           Cooked rice
If not cleaned already, clean shrimp.  If large, cut in half.
Cook onion, green pepper and garlic in butter until tender; blend in flour and salt and pepper to taste.  Add tomatoes and cook until thick. stirring constantly.
Add shrimp and simmer, uncovered, about 20 minutes.  Serve over rice.
6 Servings
  "Southern Living Our Best Recipes
2011 Cost: $8.65 or $1.45 per serving with garden green peppers
Per Serving: 224 Calories; 10g Fat (39.9% calories from fat); 24g Protein; 9g Carbohydrate; 1g Dietary Fiber; 193mg Cholesterol; 725mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1 1/2 Fat.

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