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Show x wmim i I : : CREOLE SHRIMP Connoisseurs the world over have acclaimed famous New Orleans Creole shrimp. It is a taste-luxury that isn't quickly forgotten. Give four family and guests your own version of the pungent delicacy, and you'll be rewarded with compliments com-pliments and requests for a repeat performance. Creole Shrimp cup fortified margarine ii3 . 3 tablespoons flour 1 small clove garlic if?j 1 sliced onion .'jJJ 2 lbs. shrimp salt and pepper ""' 1 small can tomato pasta 2 green peppers i 2-3 cups hot water I Make a roux with the margarine and flour. Brown to a rich golden brown. Add the onions and garlic and brown lightly. Now put in the shrimp, salt, and pepper. Stir with a wooden spoon until every shrimp is thoroughly coated with the roux and none is left in the frying pan. Add the tomato paste and chopped green pepper. Stir about 15 minutes min-utes over a moderate heat. Push the shrimp to one side of the pan and slowly add Vi cup of hot water. Do not stir the shrimp; turn heat very low and cook 10 to 15 minutes. min-utes. Stir; add slowly lV-2 cups hot water. Taste for seasoning and add more salt and pepper if needed. Cook very slowly for one hour. Serve with rice. For other nutritious and fla"ir-rich fla"ir-rich recipes, send today for your free copy of "Mealtime Marvels with Margarine," a new, two-color, 32-page recipe booklet. Write National Na-tional Cotton Council, Box 76, Mem-J Mem-J phis, Tenn. |