Frank's Recipes! Frank's Famous Shrimp Creole

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Frank's Famous Shrimp Creole

2 pound raw, peeled and deveined shrimp, fresh or frozen (21-25 size)
1/4 cup all-purpose flour
1/3 cup Canola oil
1/2 cup hot water
1 can (8 ounces) hunts tomato sauce
1/2 cup chopped spring onions (everything but the root)
1/2 cup fresh chopped parsley
1 can chopped italian style tomatoes
1 med red onion chopped
1/4 cup chopped green pepper
8 small cloves garlic, finely chopped
2 teaspoon sea salt
1/2 teaspoon crushed whole thyme
1 teaspoon cayenne pepper
2 whole bay leaves
2 lemon slice (leave rind on)
2 cups cooked wild rice
freshly ground black pepper to taste

Thaw shrimp if frozen. Cut large shrimp in half. Blend flour into oil and brown, stirring constantly. Add water gradually and cook until thick and smooth, stirring constantly. Add remaining ingredients except rice. Cover and simmer 20 minutes. Remove bay leaves. Serve over rice.

Makes 6 servings.

NOTE:
If using a Slow Cooker for this recipe add the flour and water and oil into a bowl then add to crock. Add everything except the rice and shrimp. Cook 6 hours on low, Add shrimp and cook another hour. Serve over rice.

A side dish of a fresh spinach salad and a glass of Merlot (chilled at about 45 degrees) will work nicely. For dessert I would suggest a cheese cake or death by chocolate Ice cream.