Creole Shrimp Name: patti osteen Base: retired ft. knox Recipe: 3 tablespoons all-purpose flour, 3 tablespoons rendered bacon fat, 2 cups chopped stewed tomatoes, 1/8 cup tomato sauce, 6 tablespoons minced onion, 6 tablespoons chopped green bell pepper, 1 1/2 tablespoons chopped fresh parsley, 1 clove crushed garlic, 1 1/2 cups hot water, 2 teaspoons salt, 1/4 teaspoon ground black pepper, 7 ounces frozen, peeled and deveined shrimp, DIRECTIONS: In a large frying pan brown flour in bacon drippings. Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into flour/oil mixture. Bring sauce to a boil and reduce heat to simmer. Cook 20 minutes. Add shrimp to mixture and cook 10 minutes longer. (If you use fresh shrimp cook an additional 5 minutes). 2 srevings/