Shrimp Creole

Ingredients:

• 2 tablespoons canola oil
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 medium green bell pepper, seeds and membrane removed finely chopped
• 2-3 stalks (ribs) celery, chopped (you want about the same amount as green bell pepper)
• 4 cloves garlic, minced
• 1 tablespoon Cajun/Creole seasoning, or to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1 bay leaf
• 1 can (15-ounce) tomato sauce
• 1 cup water, about half the can to rinse it out
• 1 tablespoon Worcestershire sauce
• 1 1/2 pounds large shrimp, 16-20 count, peeled and deveined, tail removed
• Tabasco sauce, to taste
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley plus sprigs for garnish
• Lemon wedges
• Cooked rice, for serving

Instructions:

Step One: Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery

Step Two: Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don’t burn

Step Three: Add the garlic, Cajun/Creole seasoning, thyme, cayenne pepper and bay leaf. Stir briefly

Step Four: Add the tomato sauce, water and Worcestershire

Step Five: Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens

Step Six: Stir in the shrimp and cook 1-2 minutes or until just firm, flipping halfway through so they cook evenly

Step Seven: Add hot sauce, salt and black pepper to taste

Step Eight: Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges