In Large pan, saute the celery, mushrooms,and onions in 2 tablespoons
butter. Add the milk, Worcestershire Sauce and flour - mix well with
wire whisk. Heat on low until thickened a bit. Add the
pimento, eggs and
shrimp, and heat through. Serve on boiled rice. Makes
4 servings. Recipe by Betty Barr
Louisiana Fish Fry Products Shrimp Creole Mix 1. In a saucepan, melt 5 tbsp of margarine, add Shrimp
Creole Mix, and
cook over low heat for 1 - 2 minutes, stirring constantly. 2. Add 2
cups of water and an 8 oz can of tomato sauce. Mix. 3. Cook uncovered
for 15 minutes on low heat stirring often. Add 1 lb of peeled shrimp to
the sauce and cook on low heat for 15 more minutes. Serve over rice.
Microwave: In 2 qt microwave dish, mix 5 tbsp butter or margarine, 2
cups water, an 8 oz can of tomato sauce and Shrimp Creole Mix. Stir to
dissolve lumps. Cover. Cook on High 15 minutes, stirring at 7 minutes.
Add 1 lb peeled shrimp. Stir. Cover. Cook on Medium High 10 minutes.
Stir. Serve over rice.
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