Here is a great recipe when you need a quick dinner. It’s based on a recipe my mom made for me as a kid. All of the ingredients can be ‘on hand’ (shrimp in freezer, canned tomatoes in pantry, and bell pepper, garlic, and celery in the fridge) so it’s super easy to put together.
Another home-cooked meal in under 30 minutes. What can be better?
Shrimp Creole (serves 4-6)
1 medium green pepper, diced
3 celery stalks, diced
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon butter or Earth Balance
1 tablespoon olive oil
1 can (15 ounces) petite diced tomatoes
1 can (15 ounces) crushed tomatoes
2 teaspoons Worcestershire sauce
1 teaspoon marjoram (or Greek oregano)
2 bay leaves
1 pound shrimp, peeled and deveined
2-3 cups cooked rice or quinoa
Melt butter or Earth Balance in large saucepan and add oil. Sauté green peppers, celery, onion and garlic until golden brown. Add canned tomatoes, Worcestershire, marjoram, and bay leaves. Cover, simmer gently for about 10 minutes. Turn up the heat and add shrimp. Cook until shrimp are pink , curled, and no longer translucent, 3-5 minutes. Serve over cooked rice or quinoa. Enjoy!