Add tomato and tomato paste	Add shrimp

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Shrimp Creole

Source: John Carney's Another Taste of Restaurant Tuesday, 2009

Yield: 6 servings

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Ingredients

• 2 lb shrimp, cleaned and deveined

• 1 Tbsp margarine or oil

• 1/2 cup mushrooms, sliced

• 1 medium onion, chopped

• 2 ribs celery, chopped fine

• 1 clove garlic, minced

• 1 medium green pepper, chopped

• 1 (2 1/2 size) canned tomatoes

• 1/4 cup tomato paste

• 1 bay leaf

• 1 Tbsp chopped parsley

• 1/2 Tbsp sugar

• Salt and pepper to taste

• Boiled rice

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Preparation

Melt margarine or oil in skillet, sauté onion, mushrooms, celery, garlic, parsley and green pepper. Add tomato and tomato paste, bay leaf and sugar. Salt and pepper to taste. Simmer 5 minutes. Add shrimp. Simmer another 5 minutes. Serve over ring of rice.