1 lb Fresh or frozen shrimp;
Peeled & deveined
2 c Onion; chopped
1 c Celery; finely chopped
1/2 c Green pepper; fine chopped
3 Cloves garlic; minced
3 tb Cooking oil
2 tb Butter or margarine
4 ts Cornstarch
1/2 c Tomato sauce
1 c Water
1/2 ts Salt
1 ts Cajun seasoning
1/4 ts Ground red pepper
1/4 ts Black pepper
2 ds Tabasco sauce
1/2 ts Dried basil; crushed
1/2 ts Dried oregano; crushed
1/2 ts Dried thyme; crushed
1 Bay leaf
1/8 Lemon
2 c Hot cooked rice
Thaw shrimp, if frozen. In a large saucepan cook onion, celery,
green pepper, and garlic, covered, in cooking oil for 10 minutes
or till tender. Add butter; stir till melted. Stir in cornstarch.
Add tomato sauce, water, salt, ground peppers, Cajun seasoning,
basil, oregano, thyme, bay leaf and tabasco sauce. Squeeze lemon
wedge into pot and then toss the piece of lemon into pot as well.
Cook and stir till bubbly.
Add shrimp. Return to boiling; reduce heat. Simmer, uncovered,
for 4-5 minutes or till shrimp turns pink. Adjust seasonings to
taste. Serve over fluffy white rice.
