Aunt Helen's Shrimp Creole
submitted by Maryann Goodwyn
- 2-3 lbs. raw shrimp (peeled and deveined)
- 1/2 cup oil
- 1 1/2 cup chopped green peppers
- 1 1/2 cup chopped celery
- 2 1/2 cups chopped onions
- 1 whole clove of garlic (each section of clove minced)
- 2-3 cups whole, peeled tomatoes (slightly parboiled)
- 1 cup water
Seasoning (add to taste):
- 1/4 - 1/2 teaspoon ground rosemary
- 1/4 - 1/2 teaspoon ground thyme
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon powdered garlic
Heat oil and saute peppers, onion, celery, and minced garlic. Add tomatoes and simmer. Add all seasonings and water. Simmer until tender and the tomatoes are cooked down (about 30-45 minutes), and add more water, if necessary, and extra (powdered) garlic to taste. Add shrimp and simmer until pink (about 10 minutes).
Serve over rice. (It's great refrigerated and served the next day, because the vegetables will absorb the seasonings.)