Eat Shrimp Creole Tonight!

Dear Andrew, Addison and Friends,

[caption id="" align="alignright" width="300" caption="KitchenAid 7-qt. Slow Cooker"][/caption]

My son Addison and his girlfriend, Hardial  are coming to visit us next week. This happens to be one of his favorite dishes.   I like to serve this dish with a green salad, a french baguette and Corona with lime.   This recipe never fails me. I have made it for family dinners and when friends come over. Not only does it taste fantastic,  it is so easy.  So pull out your slow cookers and go away for a few hours. (Tennis friends, this is a good one to make while we are on the courts, our husbands will think we have been cooking for hours. Shhhh, its our secret.

Shrimp Creole

• tablespoons olive oil


• 1/2 cup diced green bell peppers


• 1/2 cup diced onions


• 1/2 cup diced celery


• 1 teaspoon chili powder


• 1 (14-ounces) can tomatoes


• 1 (8-ounce) can tomato sauce


• 1 tablespoon Tobasco sauce


• 1 tablespoon Worcestershire sauce


• 1 teaspoon white sugar


• Salt and pepper


• 1 1/2 pounds peeled and deveined shrimp; buy frozen shrimp. Or you can add any white fish too.


• Green onions, for garnish

Directions

Preheat crock pot on high.

In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and sauté until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, a shot of Tobasco sauce, Worcestershire, white sugar, salt and pepper.

Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions. Add a couple  shakes of Tobasco sauce too, if you dare.

Enjoy.

Love Mom