Shrimp Creole
I've seen hundreds of versions of this dish, but this is the one that I chose to add to my repertoire. It's simple but very good.
1 lb. cooked shrimp
2-1/2 tsp. vegetable oil
3 cloves garlic, minced
1 large onion, chopped
1 small green pepper, chopped
2-1/2 Tbsp. all-purpose flour
1 (8-oz.) can tomato sauce
3/4 cup dry white wine
1/4 tsp. dried thyme, crushed
1/8 tsp. salt
cayenne pepper, to taste
2 bay leaves
1 thin lemon slice, seeded
hot, cooked rice
Heat oil in large saucepan or Dutch oven over medium heat; add garlic, onions and green pepper. Sauté until soft. Stir in flour; reduce heat to low; cook and stir for 5 minutes. Stir in tomato sauce, broth and seasonings. Bring to a boil; cook and stir until bubbly and thickened. Stir in shrimp and lemon slice; heat through. Remove bay leaves and lemon before serving over rice.
Serves 4.
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