1 lb. cooked shrimp 2 tbsp. butter Salt and pepper Boiled rice 2 c. canned tomatoes 1 minced green pepper 2 minced onions 1/2 c. sliced mushrooms 1/2 c. stock, chicken bouillon cubes 2 tbsp. minced ham 2 tbsp. flour 2 tbsp. butter
Melt the butter and add the shrimp and cook together for 2 minutes. Add to the creole sauce. Simmer for 5 minutes, and serve with boiled rice. For the sauce: Cook the tomatoes, pepper, onion and mushrooms for 10 minutes. Add the stock and ham and cook 2 minutes longer. Thicken with the flour lightly creamed with the butter and stir until thick and smooth. Serves 6.