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  Four-square gospel creole
 
Yield: 4 Servings
 
1 1/2 lb Unpeeled medium-size fresh - shrimp      1 sm Onion chopped
1 sm Green pepper chopped      1/2 c Celery
2 Garlic cloves minced      2 tb Butter or margarine melted
1 cn Whole tomatoes undrained - and chopped (16-ounce)      1 cn Tomato sauce (8-ounce)
2 ts Worcestershire sauce      1/2 ts Dried oregano
1/2 ts Dried thyme      1/8 ts Ground red pepper
 Hot cooked rice Peel and devein shrimp; set aside. Cook onion green pepper celery and garlic in butter in a Dutch oven over medium heat stirring constantly until tender. Stir in tomatoes and next 5 ingredients. Cook 15 minutes or until desired consistency stirring occasionally. Stir in shrimp and simmer 5 minutes or until shrimp turn pink. Serve shrimp mixture over rice. Yield: 4 to 6 servings Source: The Bubba Gump Shrimp Co. Cookbook Typed by J. Matthews Sept. 1995

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