HATCHIE RUN LONGRIFLES

CAMP VIDDLE RECIPIES:        

Shrimp Creole

Ingredients

3-4 lb med peeled shrimp

1/4 c vegatable oil

1/4 c all purpose flour

1, 1/2c chopped onion

1c chopped celery

3/4 c choped green onion

1 lg green pepper chopped

2 cloves garlic

1 can diced tomaters

1 can tomater sauce

1 can tomater paste

1 c water

1,1/2 tsp salt

1 tsp pepper

1/2 tsp ground red pepper

2 bay leaves

1 Tbs lemon juice

1 Tbs Worchester sauce

Dash hot pepper sauce

1 Tbs chopped parsley

Hot Cooked Rice

 

 

COOK'N IT

Combine oil and flour in a dutch oven, cook over medium heat,stirring constantly until mixture is golden colored. Add onion,celery,green onion, green pepper, and garlic. Cook until vegetables are tender. Stir often. Stir in maters, mater sauce and mater paste,water,salt, pepper,lemon juice,crushed red pepper,worchestire,hot sauce and bay leaves. Bring to a boil. Cover and reduce heat. Simmer 1 hr. , stirring occasionally. Add shrimp an simmer about 10 min. more until shrimp turns pink. Remove the bay leaves, Stir in parsley. Serve over Hot Cooked Rice.  ENJOY !! MMMM....

THANKS TO DIANE RINEHART FOR THIS MONTHS RECIPE

Submit your great camp recipes to : dcrinehart@yahoo.com