BASIC SHRIMP CREOLE 1/4 cup vegetable oil 2 cups onions, chopped 1 cup green bell peppers, chopped 1 cup celery, chopped 4 cups plum tomatoes, peeled, seeded and chopped 1 tablespoon garlic, chopped Salt to taste Cayenne pepper to taste 1 cup water 2 bay leaves 2 pounds large shrimp, peeled and deveined 2 tablespoons flour, mixed with 1/4 cup cold water 1/2 cup green onions, chopped Creole seasoning 6 cups white rice, cooked Green onions, chopped, for garnish In a large sauté pan, heat the oil. When the oil is hot, add the onions. Sauté for 2 to 3 minutes. Season with salt and cayenne. Stir in the peppers and celery. Sauté for 2 minutes, or until the vegetables start to wilt. Stir in the tomatoes and garlic. Sauté for 2 minutes. Season the vegetables with salt and cayenne. Stir in the water and bay leaves. Bring the liquid up to a boil and reduce the heat. Simmer for 20 minutes. Add the shrimp and sauté for about 2 to 3 minutes. Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken. Stir in the green onions. Season with creole seasoning. To assemble, mound the rice in the center of each plate. Spoon the shrimp creole over the rice. Garnish with green onions. A Great Meal Idea!
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