Shrimp Creole
by Sam Moody
serves: 6
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Serve with brown rice and salad with Balsamic Vinaigrette dressing. |
| Ingredients: |
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1 |
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green pepper, chopped |
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1/2 cup |
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onion, finely chopped |
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2 stalks |
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chelry, finely chopped |
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1 T |
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olive oil |
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1/2 tsp |
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crushed garlic |
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2 tsp |
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hot sauce |
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1 tsp |
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Creole seasonings |
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28 oz |
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crushed tomatoes |
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2 lb |
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peeled large fresh srhimp, thawed |
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brown rice |
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1 bag |
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salad mix |
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1 |
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cucumber, peeled and diced |
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black olives, sliced |
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Balsamic vinaigrette dressing |
| Directions: |
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Saute green pepper, onion and celery in hot oil in large nonstick skillet for 8 minutes. Add garlic and saute 1 minute. Stir in tomatoes, hot sauce and Creole seasonings. Bring to a boil; reduce heat, simmer for 10 min. **Right before you serve dinner, toss in shrimp and cook 2 minutes. Serve immediately over small serving of hot rice.
Toss salad mix, slice cucumber, sliced olives and dressing.
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