Shrimp Creole

By michellecresta

Ingredients

• 1 1/2 lb. Large Shrimp (I used frozen)
• 2 14oz. cans of peeled tomatoes
• 1 Green pepper (diced up)
• 1 stock of celery
• 1 medium onion
• cayenne pepper (red)
• salt/pepper
• 1 Tbsp. flour
• 1 bay leaf
• 1/2 - 1 stick of butter
• Rice

Preparation

Step 1

Bring shrimp to boil just until it turns pink (don't cook all the way). Drain, peel and cut shrimp in bit size pieces. Melt butter in bottom of pan. Saute diced green pepper, celery, onion and bay leaf. Take 1 tbsp. flour and mix in with it. Dice up tomatoes in chunks and add w/juice. Add pinch of sugar and salt/pepper, red cayenne (to taste). Cook for 15 minutes. Add cut up shirmp after green pepper and tomato soften. Shrimp should be added 15 - 30 minutes before serving. Turn heat down and simmer a while once shrimp is added. Don't overcook shrimp. Serve over rice.