Shrimp Creole

Every other week or so my Mother-in-law invites us over for dinner.
Usually she has a few chores for my husband and I to complete
(setting up her email on her iPad, moving a few plants, changing light bulbs, etc...).  

She always thinks that she is imposing in a big way so she always makes us a scrumptious dinner.
What she doesn't know is that her chores are a piece of cake, literally.
After working in health care 40-50 hours a week and coming home to three attention seeking dogs,  laundry, and housework, we love going to her house.

This last "chore" dinner was very special--probably one of my favorites.

My Mother-in-law is a great cook.  
She is usually known for her sweets, but her Shrimp Creole is divine.

(sorry the picture is a little fuzzy--the steam kept fogging up my camera!!)

Peggy's Shrimp Creole
(given with her permission)
Serves 6

14 ounces peeled and deveined shrimp
1/3 cup shortening
1/4 cup flour
1 cup hot water
1/2 cup chopped green onions, including tops
4 cloves garlic, finely chopped
1/2 cup chopped parsley
1/4 cup chopped green pepper
1-1 1/2 teaspoon salt
2 whole bay leaves
1/2 teaspoon crushed whole thyme
dash of cayenne pepper
1 can (8 ounces) tomato sauce
1 lemon, sliced
cooked rice

Cut large shrimp in half.  Melt shortening; blend in flour and brown, stirring constantly.  Add water gradually and cook until thick, stirring constantly.  Add remaining ingredients except rice.  Cover and simmer 20 minutes.  Remove bay leaves.  Serve over rice.


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