SHRIMP STEW
	
	1 pound shrimp, peeled
	Creole Seasoning
	4 tablespoons margarine
	3 tablespoons all-purpose flour
	1 onion, chopped 
	1 bell pepper, chopped
	2 ribs celery, chopped
	1 clove garlic, minced 
	1 tablespoon chopped green onions
	
	Season shrimp with Creole Seasoning and refrigerate.  Make a roux (optional)
	with margarine and flour in an aluminum Dutch oven.  When chocolate 
	colored, remove from heat and add all vegetables, except green onions.  
	Stir mixture until it stops sizzling; add shrimp, and enough warm water 
	to cover all ingredients.  Return to heat and simmer for 30 minutes.   
	Serve over steamed rice and garnish with green onions.  
	
	Yields 4 servings.

	
 	Print This Recipe

	

    

        INFORMATION
		
        For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit:

        The Netscape UFAQ
	
	Netscape Browser Support