Ingredients

• 2 tablespoons butter or margarine
• 1/4 cup chopped onion
• 1/2 cup chopped green pepper
• 1/4 cup chopped celery
• 1 tablespoon parsley flakes
• 1 6 ounce can tomato paste
• 2 cups water
• 2-3 teaspoons Creole seasoning depending on spicy preference
• 1 teaspoon salt
• 1 clove garlic, crushed
• 2 cups cleaned, cooked shrimp
• 3 cups hot cooked rice or spaghetti

Directions

This South Louisiana recipe will satisfy even the pickiest eater. Shrimp is so versatile, cooks fast and makes the tastiest of meals. My family loves it.

In a 10 inch skillet saut/ onion and green pepper in butter until tender. Stir in remaining ingredients except shrimp and rice or spaghetti. Cook over low heat stirring occasionally about 20 minutes. Stir in shrimp, heat through about 5-8 minutes more. Serve over rice or spaghetti, sprinkle parsley flakes on top. Makes 6 servings.

Ingredients

• 1/2 c. chopped onion
• 1/4 c. butter or margarine
• 2 t. curry powder
• 1 can cream of shrimp soup
• 1 c. sour cream
• 2 c. cooked, peeled shrimp

Directions

Cook onion and curry powder in butter until onion is tender. Add shrimp soup and sour cream. Stir until smooth. Add shrimp. Heat until hot. Serve over rice.

Ingredients

• 2 lbs. pork ground meat
• 1 1/2 lbs.shrimp
• 1/2 cup chopped onion
• 1/2 cup parsley, minced
• 2 bell peppers, chopped
• 2 teaspoons minced fresh garlic
• 3 cups evaporated milk
• 3 eggs, well beaten
• 1 French bread
• Salt and pepper to taste

Directions

Clean shrimp and have ready. Saute pork ground meat, chopped onion, bell pepper, garlic and parsley and shrimp in a skillet for 35-40

minutes, or until done. Mix beaten eggs with milk and soak French bread in this mixture until well moistened. Add to ground meat and shrimp and cook until well done. Mixture should be firm when cooked. If dressing is too thick, add a little water and cook a few minutes more.

Ingredients

• 2 soup cans of milk
• 3 cans mushroom soup
• 4 green onions and tops, chopped
• 1/4 cup finely chopped celery
• Small bud of garlic, pressed
• Worcestershire sauce
• Tabasco
• 1 can button mushrooms
• 1 1/2 pounds raw peeled shrimp (and deveined)
• 3 T. dry sherry
• salt and pepper

Directions

Stir mushroom soup and milk until smooth on low fire; add finely chopped green onions, celery, and pressed garlic. Season with Worcestershire sauce and Tabasco. Add 1 can small button mushrooms and 1 1/2 pounds raw shrimp. When shrimp are done, add sherry. Season to taste with salt and pepper. Crabmeat may be used instead of shrimp.

Ingredients

• 1/2 cup butter
• 4 cups cooked shelled shrimp
• 2 T. lemon juice
• 1 T. chopped parsley
• 1 tsp salt
• 1/4 tsp pepper

Directions

Melt butter in skillet, add shrimp. Heat thoroughly, remove shrimp to hot platter. Add lemon juice, parsley, salt and pepper to the butter. Pour mixture over shrimp. Serves 6.