from Louisiana Light Serves 2
2/3 cup chopped onion
1/3 cup chopped green bell pepper (red is good too)
1 cup chopped peeled and seeded tomato (I use 1 can diced)
1 clove garlic, minced
1 tsp chopped parsley
1/2 tsp paprika
1/4 tsp dried thyme
Pinch of cayenne pepper
Freshly ground black pepper to taste
6 ounces peeled raw shrimp
1 cup hot cooked white rice (use an OP rice like brown)
Cook the onion and bell pepper in a saucepan over medium heat for 2 minutes, stirring frequently to keep fromj sticking and to insure uniform cooking.
Add the tomato and all the herbs and seasonings.
Let the mixture come to a simmer and continue simmering for 2 minutes.
Add the shrimp and simmer only long enough for them to become pink and just cooked, about 2 minutes.
Spoon 1/2 cup of the rice onto the center of each plate and ladle the Shrimp Creole around it in a circle.