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RECIPE OF THE WEEK #396

Creole Shrimp

1 large onion, chopped
1 small green pepper, chopped
2 celery ribs, chopped
1 large clove garlic, chopped
3 tablespoons butter
2 tablespoons flour
1 cup chicken stock
2 pounds raw shrimp
6 large ripe tomatoes, peeled and chopped
1 teaspoon chili powder
Salt and pepper to taste
2 dashes hot pepper sauce
Salt
Cooked rice
1 teaspoon thyme

In a 10 - inch skillet, cook onion, green pepper, celery, garlic, and thyme in butter until vegetables are tender. Blend in flour, then gradually add chicken broth, stirring constantly. Add remaining ingredients except shrimp and rice. Simmer for 20 minutes. Add shrimp to skillet and cook for 5 - 10 minutes or until shrimp are done. Salt to taste. Serve over rice.

Makes 4 to 6 servings.