Cajun Shrimp Creole

 

• 1 pound fresh shrimp peeled and deveined
• ▢2 tablespoons butter
• ▢¾ cup coarsely chopped onion
• ▢3 small celery ribs coarsely chopped
• ▢1 green bell pepper cored, seeded and coarsely chopped
• ▢3 garlic cloves minced
• ▢3 cups canned tomatoes with their liquid
• ▢3 sprigs fresh thyme or 1/2 teaspoon dried
• ▢1 bay leaf
• ▢½ teaspoon grated lemon rind
• ▢12 dashes Tabasco or to taste
• ▢Salt and pepper to taste
• ▢2 tablespoons finely chopped parsley
• ▢Juice of 1/2 lemon

Instructions

• Rinse the shrimp and set them aside in a colander to drain.
• Chop the onion, celery, and bell pepper. Mince the garlic.
• Place a large saucepan, Dutch oven, or deep skillet on medium heat. Add the butter.
• When the butter has melted, add the onion. Cook, stirring until the onion is slightly softened. Be careful not to let the onion brown.
• Add the celery, green pepper, and garlic. Cook for 5 minutes, stirring, or until vegetables are softened.
• Add the tomatoes with their liquid. Next, add the thyme, bay leaf, Tabasco, lemon rind, salt, and pepper. Simmer 15 minutes uncovered until the liquid has reduced by about half.
• Stir the well-drained shrimp into the Creole sauce. Cover and cook for 4 to 5 minutes, no longer.
• When the shrimp are done, turn off the heat and add the chopped parsley, lemon juice, and, if desired, more Tabasco (or other hot sauce) to taste.
• Serve over hot, steamed rice.