Just a Quick Little Recipe

Hello Everyone,
I hope you all  had a great Christmas.  We celebrated here in Beaumont with our Kids and Grand kids and extended family.  Now we are gearing up for the New Years Celebration and I was just thinking of what to cook for a mess of people we will be having at the beach this year.   I was thinking of making  a family favorite and wanted to rewrite the recipe since my original is such a mess from using it so often. 

My most requested big pot entree is Shrimp A La Creole.  My Mother in Law shared this recipe with me several years ago and I am hooked on it.   With a name like that it sounds so complicated, but it is so easy and is totally Gluten Free.  I am putting it here so #1 I can share it with you all and #2 it is a place I can find it on my computer in case I don't have my recipe with me (just in case I am called upon to whip out something to eat real fast and I have some shrimp handy).  

Shrimp A La Creole

1.5 pounds of Shrimp peeled and deveined uncooked
1 cup chopped onions
1/2 cup chopped bell pepper ( I omit these and we do not miss them at all)
4 cloves garlic minced
1/2 Cup Canola oil or 1/4 cup oleo (margarine)
1 4-6oz can of tomato sauce
1 6oz can tomato paste
1tsp sugar
1 cup green onion tops and parsley
1 cup of chopped celery
3 cups water
Salt, black pepper and red pepper to taste

Season Shrimp with Salt and Black and Red Pepper and set aside. Heat Oil or oleo in heavy pot over med heat.  Cook onions and celery until onions are translucent.  Add tomato paste and fry another 5 minutes stirring constantly (I have been told that this roasts the tomato paste and enhances the flavor of the dish). Add tomato sauce and 3 cups of water.  Cook about 40 minutes until the oil comes to the top stirring occasionally.  Use more water if sauce gets too think.  Add shrimp, bell pepper, garlic, sugar, salt, black and red pepper. Cook 30 minutes or until the shrimp are done.  Serve over rice and garnish with green onion tops and parsley. Serves 4.

I usually triple or  quadruple this recipe and I love to serve it with fragrant Jasmine rice. I also add fresh finely chopped sweet basil when I have some.  It is delicious and very simple to cook. 

Praying for a blessed New Year full of health and happiness for all of you.  Much Love, Suzy Q