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The Friki Tiki Kookbook

Shrimp Creole

To paraphrase a line from a country song, my family was eating Cajun when Cajun wasn't cool. OK, so this isn't haute cuisine, but it suits just fine. It's good cold weather eatin', and it's (relatively) cheap and easy. Enjoy, y'all.

  • 1 small onion, chopped
  • 2 stalks of celery, chopped
  • 1 clove of crushed garlic
  • 1 lb. can of tomatoes
  • 1 8 oz. can of tomato sauce
  • 1 tsp. of salt
  • 1 tsp. of chili powder
  • 1 tbl. of Worstershire sauce
  • Hot sauce (I prefer Crystal's) to taste
  • 12 oz. of cleaned shrimp
  • 2 bay leaves
  • 2 tsp. of parsley
  • 1/4 tsp. of thyme
  • 1/2 cup of chopped green pepper

Simmer all but the shrimp for 45 minutes, adding shrimp, cooked according to the shrimp package directions (yeah, shrimp come in packages; what were you thinking?) at the very end.

Serve with four cups of rice (that's two cups before cooking). (I always get confused about that, sue me.)

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Last updated on Friday, January 14, 2000