Ingredients:
- 2 tablespoons olive oil
- 1 1/2 to 2 pounds shrimp, peeled and deveined
- 1 small onion, halved and thinly sliced
- 1 can (8 ounces) tomato sauce
- 1 cup chopped green pepper
- 1/2 cup diced celery
- 3/4 teaspoon salt
- 1/8 teaspoon garlic powder
- dash chili powder
Preparation:
Heat oil in large heavy skillet. Add shrimp; cook until shrimp turns pink, stirring often. Remove shrimp from skillet. Add onion to same skillet and cook until lightly browned. Stir in tomato sauce, pepper, celery, salt, garlic powder and chili powder. Simmer, uncovered, over low heat for about 10 minutes. Remove from heat and combine with shrimp; let cool. Place into 1 1/2-quart casserole that is lined with heavy duty foil, with enough overlap to cover seal over top of casserole. Seal and freeze. When frozen, remove foil pack from casserole dish and return foil-wrapped Creole to freezer. When ready to cook, remove foil from frozen Creole and slip Creole into the casserole in which it was frozen. Cover with foil and bake 1 hour in a preheated 400° oven. Serve with hot cooked rice or noodles.Serves 4.
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