R Barbara
Bronze Post Medal for All Time! 190 Posts 
Growing up in the Deep South, I enjoyed the many seafood dishes my father made including crawfish or seafood gumbo, shrimp stuffed bell peppers, squash and shrimp, and piles of boiled crab and shrimp. Another dish he made often, because it is quick and easy was his version of shrimp creole. This is a variation on that long ago meal.
Total Time: 20-25 minutes, not including peeling shrimp
Yield: 5-6 servings
Ingredients:
- 1 lb peeled and deveined shrimp, cut in half crosswise ($5.00)
- 1 medium onion, diced
- 1 Tbsp olive oil
- 2 cans petite diced tomatoes ($2.00)
- 1/4 tsp garlic powder
- 1-2 tsp Tony Chachere's Original Creole Seasoning, depending on spicy level desired
- 1/2 tsp dried oregano
- 1 bay leaf
- salt and black pepper to taste
- Louisiana hot sauce, optional
- 1 small to medium bell pepper, chopped (I didn't have one so made without)
Serve over rice.
Steps:
- Peel and devein shrimp. Mine were sold already deveined. Cut in half, if desired. I did to spread them out in the sauce more evenly.
- Peel and chop onion (and bell pepper).
- Cook onion (and bell pepper) in olive oil until onion is translucent and bell pepper begins to soften.
- Add shrimp and cook until they turn pink.
- Add tomatoes, garlic powder, Tony's, oregano, and bay leaf.
Stir to blend.
- Bring to a boil then cover and simmer for 15 -20 minutes.
- Serve over rice. Enjoy.
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