Shrimp Creole

By JJCR

Ingredients

• 2 tbsp. vegetable oil
• 2 onions, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup diced celery
• 3 cloves garlic, minced
• 2 (14 oz.) cans whole tomatoes, chopped
• 2 cups chicken broth
• 1 (6 oz.) can tomato paste
• 2 tsp. sugar
• 1 tsp. creole seasoning
• 1 bay leaf
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 1/2 lbs. med fresh shrimp, peeled and deveined
• Hot cooked rice
• Garnish: chopped fresh parsley

Preparation

Step 1

In a large Dutch oven , heat oil over medium-high heat. Add onion, bell peppers, celery, and garlic; cook 6-8 minutes, or until tender. Stir in tomatoes, broth , tomato paste, sugar, Creole seasoning, bay leaf, red pepper flakes, salt, and pepper; bring to a boil over med. high heat. Reduce heat, and simmer 20 minutes. Add shrimp; cook 4 to 5 minutes, or until shrimp are pink and firm.
Serve over hot cooked rice. Garnish with chopped fresh parsley, if desired.

PAULA DEEN, QUICK AND EASY MEALS