Hot Spiced Creole Shrimp!!

Photo: luigi diamanti  


I am a widow and frequently dine alone, but does that mean I am going to eat endless bowls of cold cereal?? Absolutely not! My abundantly stocked spice cabinet  means that culinary delights from around the world await at my fingertips. Today is some Hot Spiced Creole Shrimp! Tomorrow may mean a culinary stroll ala a street market in Mumbai or a Mayan feast! Why? Because I can and I want to. Cooking for one or two or six is not difficult and takes less time than getting ready to go out. Don't forget it's a lot more cost effective and in these financial times, it is wise to watch every dollar. So take a few minutes and create my recipe for Hot Spiced Creole Shrimp!

Chef Amber's Hot Spiced Creole Shrimp

4 Tablespoons Butter
4 Tablespoons Flour
1 Can Petite Diced Tomatoes (14 ounces)
1/2 Cup Chopped Onion
1/2 Cup Sweet Red Pepper, diced
1/4 Cup Celery, diced
1 Tablespoons Tones Parsley
1/2 Teaspoon Tones Granulated Garlic
1 Tablespoon Tones Chesapeake Bay Seasoning
2 Cups hot water
1 Lb frozen, peeled and deveined shrimp, thawed

Make a Roux first by melting the butter large skillet over medium heat. Whisk in the flour and cook until browned, stirring constantly to make a brown roux. Add the tomatoes, onion, red pepper, celery, parsley, garlic, water, Chesapeake Bay Seasoning into the roux. Bring to a heavy simmer, then reduce heat to medium-low, and cook for 20 minutes or until desired consistency is reached. Add shrimp and cook until the shrimp turn pink, this will happen in less than 5 minutes.

Serve over rice and put on a little Cajun music!