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Title: Axe'S Shrimp Creole
Yield: 8

Ingredients

      3 lb shrimp; peeled
      8 tb butter
      8 tb flour
      1 cn tomato sauce; (16 oz.)
      2 c  onions; chopped
      1 c  celery; chopped
      1 c  green bell pepper; chopped
      1 tb garlic; chopped
      1 c  green onions; chopped
      1 c  parsley; chopped
      1 tb thyme
      3    bay leaves
      3 c  shrimp stock; or
      3 c  water with fish bouillon
      1 tb basil
      1 tb brown sugar
      4 sl lemon; thin
      1    salt; to taste
      1    cayenne pepper; to taste
      1    cooked rice

Instructions

Saute the shrimp in butter for 2-3 minutes; remove shrimp. To the butter,
add the flour; stir over medium heat until lightly browned. Add the
onions, celery, green bell pepper and garlic. Saute the vegetables until
they begin to turn transparent. Add the stock, tomato sauce, thyme, bay
leaves, basil, brown sugar, lemon slices, salt and pepper. Simmer for
about 15 minutes. Add green onions, parsley, and shrimp the last 5 minutes
of cooking. Serve over rice (cooked according to the directions on the
package).

Serves 8 people.

Per serving: 363 Calories (kcal); 15g Total Fat; (36% calories from fat);
37g Protein; 21g Carbohydrate; 290mg Cholesterol; 577mg Sodium
Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates

Recipe by: 1992 Dallas Cowboys Wives' Cookbook

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