Day 18

What's on the menu:

Shrimp Creole
Rice
Side platter of cheese wedges ( your choice)

3/4 cup chopped onions
1 clove garlic, minced
1 medium size green pepper, finely chopped
1/2 cup finely chopped celery
2 TB butter
2 (8 oz.) can of tomato sauce
1/2 cup water
1 bay leaf
1 tsp. minced fresh parsley
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/2 lb. fresh shrimp, peeled, deveined and cooked

I have an herb garden of my own but you may substitute with the dry kind if you do not have fresh herbs available.

Saute garlic, onion, green pepper and celery in butter for five minutes or until tender. Add tomato sauce, water, bay leaf, parsley, salt and pepper; stir well. Simmer ten minutes over low heat. Add additional water if necessary.

I like to kick mine up a notch and add just a little bit more of hot seasoning.

Add shrimp to skillet; bring to boil. Cover and cook over medium heat five minutes.

Serve over a bed of rice ( of your choice)

I got this recipe from my niece Stacey's girl scout troop recipe book. She was a young girl of about thirteen and now she's a grown woman and married.

I'd have to say this old recipe book is one of my favorites.