Shrimp Creole

This is my "go-to" recipe when I need to cook something quick and easy for company, a large group or for a nice dinner at home. Everyone has a recipe like this that they can pull out in a pinch, this is my favorite.

I always have all the ingredients on hand ... shrimp in the freezer, vegetables in the produce basket, canned diced tomatoes in the pantry ... as these same ingredients can be used in so many recipes.

Most people love this simple recipe but, of course, there are those who are allergic to shellfish. No problem, before you throw in the shrimp, take out enough of the vegetable mixture for a serving and add some cooked chicken or tofu instead ... it's all good.

Shrimp Creole
(Serves 4 to 6.)

• 1/4 cup (1/2 stick) butter
• 1 cup chopped celery
• 1 cup chopped red bell pepper or mixed peppers
• 8 ounces sliced white mushrooms
• 1 garlic clove, minced
• 6 green onions, chopped
• 1 14 1/2-ounce can diced tomatoes
• Hot sauce, to taste
• 1 bay leaf
• 2 1/2 pounds medium-large shrimp, shelled and deveined
• 1/4 cup chopped fresh Italian parsley
• Salt and freshly ground pepper, to taste
• 5 cups warmed cooked rice

Shrimp Creole

Melt butter in a large skillet over medium heat. Add the celery and the bell peppers. Sauté until vegetables just begin to soften. Add the sliced mushrooms, garlic and green onions. Continue to cook a few minutes more until the vegetables are almost tender.

Add the diced tomatoes along with their juice, the hot sauce, and the bay leaf. Bring the mixture to a simmer, reduce heat to low and continue to simmer for about 10 minutes, stirring occasionally. Discard the bay leaf.

Add the shrimp, submerging them within the sauce. Cook until the shrimp are just cooked through, do not overcook. Stir in the parsley and add the salt and pepper to taste.

Serve the shrimp mixture over warmed rice.