This recipe for Creole Shrimp comes to us from Ricardo Woods, food services director, The Towers Retirement and Assisted Living Community in Richmond, Virginia.

The Towers offers independent and assisted living as well as care for those with Alzheimer’s and other memory-impairing diseases. It is located at 7015 Carnation St., Richmond, behind Chippenham Hospital at the intersection of Hioaks and Carnation St.

For more information:

visit The Towers Online or call (804) 320 – 1412

Creole Shrimp Recipe

Serves six

1/3 cup melted butter

½ cup chopped onions

½ cup chopped green pepper

½ cup chopped celery

1 minced clove garlic

1 teaspoon salt

¼ teaspoon pepper

Dash cayenne

1 crushed bay leaf

2 1-pound 4-ounce cans tomatoes

2 pounds shelled, deveined cooked shrimp

2 tablespoons flour

1 teaspoon sugar

¼ cup chopped parsley

In a pot, cook onions, celery, green pepper and garlic in butter until tender. Add seasoning. Stir in flour, sugar and tomatoes. Bring to a boil. Reduce heat. Cook slowly for 20 minutes. Add shrimp. Cover; cook for 10 to 15 minutes until heated. Serve over rice; garnish with parsley.