1 pound shrimp, peeled
4 tablespoons margarine
3 tablespoons all-purpose flour
1 onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 tablespoon chopped green onions
Season shrimp with Creole Seasoning and refrigerate. Make a roux (optional)
with margarine and flour in an aluminum Dutch oven. When chocolate
colored, remove from heat and add all vegetables, except green onions.
Stir mixture until it stops sizzling; add shrimp, and enough warm water
to cover all ingredients. Return to heat and simmer for 30 minutes.
Serve over steamed rice and garnish with green onions.
Yields 4 servings.
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