Creole Shrimp


3 tbsp butter

4 tbsp flour

8 ozs tomato sauce

1 cup water

1/2 onion, chopped

1/2 green pepper, chopped

1 lb raw shrimp, peeled & deveined

1 tablespoon chili powder

1 teaspoon salt

1/4 teaspoon pepper


Melt butter in large skillet and add flour. Mix to make roux. Add tomato sauce and water. Cook till thick. Add all remaining ingredients and mix well. Cover and simmer 20 minutes. Serve over rice. (Rice may be seasoned with yellow achiote powder.)


Notes: A favorite of our Daniel. He says it tastes like Puerto Rico.