- 1/2 cup chopped green pepper
- 1/4 cup chopped onion
- 1 celery rib, chopped
- 1 garlic clove, minced
- 1-1/2 teaspoons vegetable oil
- 1 can (15 ounces) tomato sauce
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 pound cooked medium shrimp, peeled and deveined
- Hot cooked rice
- In a skillet, saute the green pepper, onion, celery and garlic in oil until tender. Add the tomato sauce, oregano and bay leaf. Reduce heat; simmer, uncovered, for 20 minutes.
- Stir in the shrimp; cook 3 minutes longer. Discard bay leaf. Serve over rice. Yield: 2 servings.
Originally published as Shrimp Creole in Reminisce September/October 2002, p50
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Apr. 11, 2008
Very good. The second time I made it with a about 3/4 of the tomato sauce it called for since the first time I thought there was too much sauce.