Shrimp Creole

Ingredients

• 12 ounces fresh or frozen peeled and deveined shrimp
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 2 cloves garlic, minced
• 2 tablespoons margarine or butter
• 1 16-ounce can tomatoes, cut up
• 2 tablespoons snipped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/8 to 1/4 teaspoon ground red pepper
• 1 bay leaf
• 2 tablespoons cold water
• 4 teaspoons cornstarch
• 2 cups hot cooked rice

Instructions

1. Thaw shrimp, if frozen. In a large skillet cook onion, celery, green pepper, and garlic in margarine or butter till tender but not brown. Stir in undrained tomatoes, parsley, salt, paprika, red pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
2. Stir together cold water and cornstarch. Stir cornstarch mixture and shrimp into tomato mixture. Cook and stir till thickened and bubbly. Cook and stir about 2 minutes more or till shrimp turn pink. Remove bay leaf. Serve over rice.
3. Microwave directions: Thaw shrimp, if frozen. In a 2-quart casserole micro-cook onion, celery, green pepper, garlic, and margarine or butter, covered, on 100% power (high) for 3 to 5 minutes or till vegetables are tender. Stir in undrained tomatoes, parsley, salt, paprika, red pepper, and bay leaf. Cook, covered, on high for 4 to 7 minutes or till bubbly, stirring once. Stir together water and 2 tablespoons cornstarch; stir into tomato mixture. Cook, uncovered, on high for 3 to 2 minutes or till thickened and bubbly. Stir in shrimp. Cook, covered, on high, stirring once, for 3 to 5 minutes more or till shrimp turn pink. Remove bay leaf. Serve over rice.
4. Fish Creole: Prepare as above, except substitute 12 ounces fresh or frozen fish fillets for the shrimp. Thaw fish, if frozen. Cut into 1-inch pieces. Add fish to the tomato mixture after the mixture is thickened and bubbly. Cook and stir about 3 minutes or till fish flakes with a fork.