Shrimp Creole

   Shrimp Creole is one of those incredibly easy dishes that has somehow been mystified into a complicated endeavor.  How it happened?  I have no idea.  But I do know that if people knew how easy it really is to make, it would disappear from a lot of menus.  We are talking 12-14 ingredients... for a complete meal.  I love loading the sauce up with veggies so I don't even have to make a salad (even though I usually do.)



Shrimp Creole

1 lrg onion, diced

2 lrg stalks celery, diced

1 lrg green bell pepper, diced

2 lrg cloves garlic, minced

~2 C (1 1/2 cans) petite diced tomatoes

2 Tbsp Worcestershire sauce

1 tsp thyme

1 bay leaf

1 1/2 lb peeled, deveined shrimp

extra virgin olive oil

Tony Chachere's seasoning salt

Tabasco and chopped parsley (optional)

   Heat about 1 Tbsp of evoo over medium heat.  Saute onion, celery, and bell pepper until soft.  It will take about 13-15 minutes, be patient.  Add tomatoes (liquid and all), Worcestershire, thyme, and bay leaf.  Sprinkle with a little bit of Tony's, actual amount will depend on sodium in the tomatoes.   Cover, reduce heat to med-low, simmer for 20-30 minutes.  Stir occasionally.

   Toss shrimp with some Tony's Creole seasoning.  (This is used just like salt, so you know.)

   Uncover sauce, return to medium heat.  When sauce is bubbling, add shrimp and cook through, 5-7 minutes.  If sauce has reduced too much and seems sticky and thick, add a little bit of water to loosen it.

   Serve over cooked rice.  (I suggest using parboiled rice.)  Top with parsley and hotsauce.

   Serves 4.