Recipe Of The Month

SPICY SHRIMP CREOLE.......

Ingredients

• 1 tablespoon olive oil

• 1/2 cup finely chopped onions, (or 1 small onion, finely chopped)

• 1/2 cup finely chopped green bell peppers

• 3 cloves garlic, minced

• 12 ounces tomato sauce

• 1/2 cup dry cooking wine or vino seco

• 1 tablespoon white wine vinegar

• 1/3 cup sliced jarred red pimientos

• 1 bay leaf

• 2 tablespoons finely chopped fresh parsley

• 1/2 teaspoon oregano

• Hot sauce to taste

• Salt and pepper to taste

• 2 pounds large shrimp, peeled and deveined (tails off, optional)

• 2 chopped green scallions (for garnish)

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Instructions

• In a dutch oven or large pot, heat olive oil over medium heat. Add onions, green peppers and garlic. Sauté for 2 minutes.

• Stir in tomato sauce, wine, vinegar, pimientos, bay leaf, parsley, oregano, salt and pepper. Bring to a boil then cover. Reduce heat to low and simmer for 15 minutes.

• Add shrimp and cook for 3-4 minutes, stirring occasionally until they are fully cooked. Serve over steamed white rice. Garnish with green scallions. Enjoy!