Shrimp Creole

Serves: 6

Long-grained rice, gulf shrimp and Creole cooking secrets make this subtly flavored New Orleans specialty

Ingredients:

1 1/2 cup chopped onions

1 cup finely chopped celery 

2 medium green peppers, finely chopped

2 cloves garlic, minced

1/4 cup butter

1 can (15 oz.) tomato sauce

2 tsp. snipped parsley

1 tsp. salt

1/8 tsp. Cayenne red pepper 

2 bay leaves crushed 

14-16 oz. fresh or frozen cleaned raw shrimp

3 cups hot cooked rice

Method:

cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. Simmer uncovered 10 minutes. Add water if needed.

Stir in shrimp. Heat to boiling. Cover and cook over medium heat 10 to 20 minutes or until shrimp are pink and tender, Serve over Rice.

Note: Rinse frozen shrimp under running cold water to remove ice glaze.