Shrimp Creole

Ingredients
1 pound fresh or frozen medium shrimp in shells
1 medium onion, chopped (1/2 cup)
1/2 cup chopped celery
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 tablespoons butter or margarine
1 14.5-ounce can diced tomatoes, undrained
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons snipped fresh parsley
2 cups hot cooked rice

Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse
shrimp; pat dry with paper towels. Set aside.

2. In a large skillet cook onion, celery, sweet pepper, and garlic in
butter over medium heat about 5 minutes or until tender. Stir in
undrained tomatoes, paprika, salt, and cayenne pepper. Bring to boiling;
reduce heat. Simmer, uncovered, for 5 to 8 minutes or until thickened.

3. Stir shrimp and parsley into tomato mixture. Cook, stirring
frequently, for 2 to 4 minutes or until shrimp turn opaque. Seaston to
taste. Serve over rice.

4. Makes 4 servings


Fish Creole: Prepare as above, except substitute 12 ounces fresh or
frozen skinless, firm-fleshed fish fillets (such as catfish, cod, or
grouper) for the shrimp. Thaw fish, if frozen. Rinse fish and cut into
1-inch pieces. Add fish to tomato mixture with parsley. Cook, stirring
frequently, about 3 minutes or until fish begins to flake when tested
with a fork.