SHRIMP CREOLE

This recipe came from my Aunt Lin, and is one that always reminds me of sitting at her kitchen table at holidays, surrounded by the chatty women in my family and great food.

SHRIMP CREOLE

2 Tbsp vegetable oil

1/2 c. thinly sliced yellow onion

1/2 c. sliced green bell pepper

1/4 c. finely chopped celery

1 Tbsp tomato paste

1/2 c. tomato sauce

1 clove garlic, finely chopped

3 dashes Tobasco sauce

2 tsp salt

1/4 tsp cayenne pepper

1/4 tsp black pepper

1 Tbsp sugar

1/4 tsp sweet basil

1/4 tsp oregano

16 oz. water

3/4 chopped green onions

2 Tbsp chopped parsley

4 c. cooked rice

2 1/2 lbs shrimp, de-vained and peeled

In large skillet, over low heat, heat the onion, bell pepper & celery until tender.

Add tomato paste and stir until completely disolved, about 2 minutes.

Add tomato sauce, garlic, tobasco, salt, cayenne and black pepper, sugar, sweet basil, oregano and water.  Simmer  on low heat until boiling.

Add shrimp, green onions and parsley.  Simmer for another 20 minutes.

Serve over rice or pasta.