Shrimp Creole

Cook Time: 45 mins Servings: 4 servings Source:

Ingredients

3 tablespoons butter

2 medium-size green bell peppers, finely chopped

1 medium onion, minced (1 1/2 cups)

1/4 cup chopped celery

1 bay leaf

1 teaspoon chopped fresh parsley

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon dried crushed red pepper

2 (14.5-oz.) cans diced tomatoes

1 pound peeled and deveined medium-size raw shrimp (26/30 count)

Hot cooked rice

Directions

Melt butter in a small Dutch oven over medium heat; add bell pepper and next 7 ingredients, and sauté 7 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Increase heat to medium. Add shrimp; cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Remove and discard bay leaf. Serve immediately over rice in shallow bowls.