Shrimp Creole

Makes 2 hearty servings

  • 1 tsp canola oil
  • 1/2 cup onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup yellow bell pepper, chopped
  • 1/2 cup celery, chopped
  • 2 cloves of garlic, minced
  • 1 cup of diced tomatoes
  • 2 Tbs tomato paste mixed with 1/2 cup water
  • 1/4 tsp cayenne pepper
  • pinch of red pepper flakes
  • dash of garlic powder
  • few grinds of black pepper
  • 1/2 Tbsp of all purpose flour mixed with 1 Tbsp water
  • 8 ounces of large cooked shrimp with tails removed 
  • 1 tsp Worcestershire sauce
  • 2 drops hot sauce
  • 1 tsp dried parsley
  • salt to taste 
  1. In a large skillet heat the oil over medium heat. Add the chopped onion, red and yellow bell pepper, garlic and celery and saute until tender.

  2. Add tomatoes and tomato paste/water mixture, cayenne pepper, red pepper flakes, garlic powder, and black pepper and bring to a boil.

  3. Cover and reduce heat to low and simmer 20 minutes.

  4. Stir the flour/water mixture into the tomatoes and vegetables on the stove.

  5. Continue cooking for another 5 minutes. 

  6. Add Worcestershire sauce and hot sauce; stir together.

  7. Add the shrimp and cook for another 2 or 3 minutes, or until shrimp is heated through, adjust salt if needed.

  8. Divide and ladle over brown rice, in a bowl.  Sprinkle with dried parsley and serve.