Upcoming Black History Posts
  • Zora Neale Hurston
  • Negro History Week
  • Sojourner Truth
  • Wilcie Elfe
  • Atlanta University
  • Philip Emeagwali
  • Congressional Black Caucus
  • Atlanta Life Insurance Co
  • Voting Rights Act – 1965
  • Philemon T. Reid
  • Kelly Miller – 1st Black Math Grad
  • National Negro Business League
  • 16th Street Baptist Church bombing
  • Sheridan Broadcasting Corp.
  • Selma Freedom March
  • Slavery declared unlawful in British Empire
  • First States to Abolish Slavery
  • Josephine St. Pierre Ruffin addresses 1st Nat’l Conference of Colored Women
  • Southern Christian Leadership Conference
  • Georgia Blanche Douglas

Creole Shrimp

Ingredients
1 lb. cooked shrimp
2 tbsp. butter
Salt and pepper
Boiled rice
2 c. canned tomatoes
1 minced green pepper
2 minced onions
1/2 c. sliced mushrooms
1/2 c. stock, chicken bouillon cubes
2 tbsp. minced ham
2 tbsp. flour
2 tbsp. butter

Preparation:
Melt the butter and add the shrimp and cook together for 2 minutes. Add to the creole sauce. Simmer for 5 minutes, and serve with boiled rice. For the sauce: Cook the tomatoes, pepper, onion and mushrooms for 10 minutes. Add the stock and ham and cook 2 minutes longer. Thicken with the flour lightly creamed with the butter and stir until thick and smooth. Serves 6.