Southern Shrimp Creole
by Melanie Foster
serves: 4
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 Quick and easy, using ingredients I usually have on hand. |
| Ingredients: |
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1 tbsp |
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olive oil |
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1 |
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green pepper, chopped |
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1 |
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onion, chopped |
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2 |
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celery stalks, chopped with leaves |
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2 |
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garlic cloves, minced |
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1 tsp |
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salt |
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1/4 tsp |
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cayenne pepper, to taste |
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15 oz |
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tomato sauce |
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15 oz |
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diced tomatoes, undrained |
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1 tsp |
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thyme |
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1 |
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bay leaf |
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1 lb |
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raw peeled shrimp |
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1 cup |
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long grain rice |
| Directions: |
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Heat the oil in a saucepan or skillet to medium heat. Add the veggies and salt and cook about 5-10 minutes until almost tender, stirring occasionally. Add cayenne pepper, tomato sauce and diced tomatoes, thyme and bay leaf. Bring to a boil and simmer 20 minutes until reduced slightly and veggies are tender. Add shrimp, stir and simmer another 2 minutes or so until the shrimp are firm and pink. Remove from heat. Discard bay leaf. Cook rice according to package. Serve shrimp and sauce over rice.
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