Creole Shrimp with Roasted Red Pepper
1 1/2 lbs. raw medium shrimp - peeled and deveined
1/3 cup olive oil
1 large onion - chopped
2 cloves garlic - minced
2 red bell peppers - roasted, skinned, seeded, chopped
2 Tbs. flour
1 Tbs. chicken soup base
fresh ground black pepper to taste cayenne pepper to taste
14-oz. can stewed tomatoes
8-oz. can tomato sauce
1 Tbs. Pickapenny Sauce
1/4 cup Penzey's dried celery*
hot cooked rice
Rinse shrimp well in cool water. Set aside in
a colander to drain.
Add flour, soup base, black pepper and cayenne. Cook and stir for one minute. Stir in tomatoes, sauces and dried celery. Cover and simmer 10 minutes. Add shrimp. Bring to a boil again, stirring to completely cover shrimp with sauce. Cover and simmer 10 minutes, stirring twice. Serve over hot rice.
Serves 6 to 8.
*May use 4 stalks of fresh celery. Chop and saute with the onion and garlic.