Tonight I made shrimp creole for dinner. It was so delish that I want to share it with the world! I adapted it from a recipe from Bon Appetit’s Tastes of the World cookbook. Just FYI, subscribers to Bon Appetit get this as a freebie. Disclaimer: This recipe is very spicy, not for weaklings. 
Anyhow, here’s my take on the recipe:
Super-hot Shrimp Creole
2 tablespoons vegetable oil
1 medium onion, chopped
1 green bell pepper, chopped
3 teaspoons minced garlic
2 1/2 tbsp. Creole seasoning (Tony Chachere’s is my fave)
1 1/2 tsp. crushed red pepper
1/2 tsp. paprika
1 28-ounce can crushed tomatoes
1 14.5 ounce can of stewed tomatoes
1 pound uncooked, shelled and deveined shrimp
Heat oil in skillet over medium heat. Add onion, green pepper, and garlic and saute until onion is translucent. Add Creole seasoning, paprika and red pepper flakes. Stir for one minute. Mix in crushed and stewed tomatoes; simmer until sauce is thick, stirring occasionally, about 15 minutes. Add shrimp and simmer until just cooked through, about 5 minutes. Yummy!
In other news, Keith noticed that I had an almost-flat tire on Friday night. I took it to Firestone on Saturday. The crazies there charged me $24.70 to patch and “re-balance” my tire. Guess who’s tire is almost flat again tonight. Yes, that would be mine. Poor Keith had to get out there in the dark with my flimsy little jack and put my super-cool donut on. Can’t wait to roll up to work on that tomorrow…
