Here's my recipe for a healthy Shrimp Creole for a quick summertime dinner. Add some cayanne pepper or hot sauce if you like it spicy!
1 Tbsp flour
1 Tbsp olive oil
2 ribs celery, chopped
1 medium onion, chopped
4 garlic cloves, minced
1 medium green pepper, chopped
14.5 oz. diced tomatoes (do not drain)
1 can chicken broth
4 bay leaves
1 Tbsp. Old Bay Seasoning
1 tsp. dried basil
1 tsp. dried oregano
salt and pepper
1 pound uncooked shrimp, peeled and deveined (Gulf shrimp are best)
1/4 cup fresh parsley, minced
Juice of 1/2 lemon
Cooked brown rice
Heat oil in large skillet.
Stir in flour and cook over low heat, stirring occasionally, until mixture is smooth and bubbly.
Stir in celery, onion, garlic and green pepper.
Saute 5 minutes.
Add canned tomatoes, tomato paste, chicken broth, bay leaf and seasonings.
Bring to a boil then reduce heat to a simmer.
Add shrimp and simmer 10 minutes.
Just before serving add parsley and lemon juice.
Serve over rice.