| 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.