SHRIMP CREOLE

1 lb of raw shrimp

5 T butter

1 clove garlic minced

½ C chopped celery

½ C fresh parsley chopped

½ C onion chopped

½ C bell pepper chopped

1 large can stewed tomatoes

1 can tomato sauce

1 tsp Worcestershire

1 tsp salt

½ tsp cayenne pepper

Louisiana Hot Sauce

and a LARGE POT OF RICE!

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INSTRUCTIONS

• Melt butter and sauté onion, parsley, celery and bell pepper until tender.

• Add can of tomatoes and tomato sauce, garlic, pepper .

• Simmer for a few minutes and add Worcestershire sauce, salt and about 6 dashes of Louisiana Hot Sauce.

• Continue to simmer allowing flavors to meld together. 20 – 30 minutes.

• While this is simmering cook your white rice; peel out your raw shrimp - I like to leave the tail on - but that is a personal choice.

• In the last 5 minutes add the shrimp and gently stir until the shrimp are a bright pink with NO translucent quality.... shrimp should be white and meaty with a lovely pink cast to them.

• Serve over a bed of steaming hot rice.

YUM