Shrimp Creole

Shrimp Creole 1/2 cup oil 1/4 cup flour 2 pounds raw shrimp, peeled and deveined 1 pod garlic, finely chopped 1/2 cup minced onion 1/2 cup chopped green pepper 2 Tablespoons chopped parsley 1/2 cup warm water 2 teaspoons salt (or less, to taste) Tabasco to taste 2 (8-ounce) cans tomato sauce Make a light brown roux using flour and oil. Add shrimp and cook 3 minutes over low heat. Add garlic, onion, green pepper and parsley and sauté 2 minutes. Increase heat to medium and gradually add water while stirring. Add remaining ingredients, bring to a boil, then lower heat to simmer and cook for 1 hour. Stir occasionally. Serve over steaming rice. Serves 6.

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