Sunday’s Wine Recipe: Eddie makes Shrimp Creole
Butter (1/4 cup)Celery (1 bunch chopped)Onions (2 chopped)Garlic (about 4 toes)Green peppers (3 chopped)Tomatoes (1 can)Salt (to taste)Pepper (white for smell, red for the burn & black for the taste.)Paprika (to taste)Bay leaves (1-2)Shrimp (1 ½ pounds)White or Red wine – chef’s preference Sauté onions, peppers, celery in butter. Add tomatoes, salt, pepper, paprika, bay…