Shrimp Creole

 Quick, easy and oh, so good.
 
4 tablespoons butter, margarine or 3 tablespoons oil
2 medium onions, diced
6 cloves garlic, minced
2 medium green peppers, chopped
1 cup celery, chopped
 2 (14˝-ounce) can diced tomatoes
1 cup water
2 tablespoon chopped parsley
   salt, black and/or red pepper to taste
1 pound peeled shrimp, thawed if frozen

Thaw shrimp, if necessary.  Keep shrimp in refrigerator until ready to add to vegetable mixture.  Chop vegetables and start cooking rice according to package directions.

Heat butter, margarine or oil in skillet.  Sauté onion, garlic, green pepper and celery.  Add tomatoes, water and spices; simmer 10 minutes.  Add more water if needed.  Add shrimp and bring to a boil.  Reduce to simmer and cook 5 minutes stirring occasionally.

Serve over rice.  Put a bottle of  Tabasco or other Louisiana hot sauce on the table and let diners help themselves.
 

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© 2006
Carleta S. Vineys