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.

Heat olive oil in 6-qt. stockpot over medium-high heat. Add onion and garlic; reduce heat to medium and saute until soft. Stir in chopped roasted peppers.

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. 

AUTHOR: Bearsy