GRANDMOTHER’S SHRIMP CREOLE ( written in Grandmother's own hand in one of my cookbooks back in 1999)

4 Tbsps olive oil

2-3 lbs shrimp, peeled and de-veined

salt, pepper, garlic powder, to taste

1 small can cream of shrimp soup

˝ pound mushrooms, sliced

2 cans crabmeat, drained

3 green onions, chopped

1 large yellow onion, chopped

2 Tbsps minced garlic

˝ cup chopped fresh parsley

1 tsp dry mustard

1 tsp powdered ginger

1 small can spicy Rotel tomatoes, chopped

1 small jar artichokes, chopped

2 Tbsps cornstarch, dissolved in 1/3 cup water

Heat olive oil in heavy sauté pan. Cook seasoned shrimp until browned. Remove from oil. Brown minced garlic in

oil, over medium low heat; cook onions in drippings until tender. Add mushrooms and parsley to vegetables; cook

until tender. Add dry mustard and ginger; stir, until well coated. Stir in crabmeat to the mixture. Reduce heat to

low setting. Add soup, Rotel tomatoes and artichokes and cook over low heat for 30 – 45 minutes. Stir in

cornstarch and water at end of cooking time. Remove from heat. Serve with rice.