Shrimp Creole for Meatless Meals

Shrimp Creole is perfect for meatless meals and is very versatile. It is bascially a one pot meal, and can be made in about one hour. We make a lot of one pot meals on weekends for lunches during the week.  You can also use fresh chicken, breasts or bone-in for this recipe. This creole has a wonderful sauce with tomatoes, the "Trinity", onions, green peppers, and celery, which is used most of the time in Creole cooking. Then the spices are added; chili powder, Hungarian paprika, and Smoky paprika, along with the garlic. You can vary the amount of shrimp or chicken that you use, depending on how may people you are serving.. This recipe serves 6 healthy portions, with lots of sauce.  You can also freeze the sauce. I'm sure that you could adapt this recipe to the slow cooker, but I have never done so.

This recipe will free up your time to enjoy the Spring weather, if you are lucky to have it;)  Go fly a kite with the kids, go to the park, or a bike ride.get out there and  soak up the rays, but remember your sunscreen.  Enjoy! 

 Shrimp Creole

2 C. chopped onion

1 c. chopped green pepper

1 c. chopped celery

3 Tbsp. olive oil

4 cloves garlic, thinly sliced

½ c. white wine

2Tbsp. chill powder

2 28 oz. can whole tomatoes in puree, chopped. I use Dell’Alpe**

2Tbsp. Hungarian paprika

1/2Tbsp. smoky paprika

1/8 tsp black pepper

1 lb of raw shrimp, defrosted
Fresh parsley for garnish

1. In large pot w/3Tbsp olive oil, sauté onions, green pepper, garlic and celery for

3 min on medium heat.

2. Add chili powder and paprika, continue cooking for 3 more min.

3. Add wine, tomatoes, and black pepper. Reduce to a simmer.

Cover and cook for 35 min. Add shrimp and simmer for 3-5 min, until Shrimp is done and pink.

 4. Serve w/ rice.

** If you use tomatoes not in puree, drain liquid from tomatoes, and add

1 small can of tomato sauce.