SHRIMP CREOLE                                                                                                                                                                             Shrimp Creole

What is needed:

Knife

Cutting board

Measuring cup for liquids

Measuring cup for dry ingredients

Measuring spoon

Large saucepan with lid

Medium saucepan with lid

2 large spoons

Large serving plate or large past bowl

Ingredients

1/2 green pepper

One small onion or 1/2 large onion

3 Tablespoons butter

One large can diced tomatoes

1 teaspoon curry powder

1 teaspoon sugar

1/4 cooking sherry

1 cup water

1/4 cup ketchup

1 lb. uncooked shrimp

Salt and pepper

Dice green pepper and onion. Melt butter in large saucepan over medium high heat. Add diced green pepper and onion to melted butter. Cook until translucent and tender. Add diced tomatoes, curry powder, sugar, sherry, water, and ketchup to sauted green peppers and onions. Salt and pepper to taste. Stir together. Bring to a boil. Reduce heat to medium or medium low and simmer, with lid on, for 25 minutes. Stir occasionally.

Add 2 cups water to medium saucepan. Brink to a boil. Add 2 cups of instant rice to boiling water. Stir. Turn off heat. Put lid on pan and let stand for 8-10 minutes until all liquid is absorbed.

Remove lid from large saucepan with creole. Add uncooked shimp and cook for 10 minutes until shrimp is opaque white.

Place cooked rice on serving plate and pour shrimp creole over rice.