Shrimp Creole



12-inch Dutch oven
12 briquettes on the lid
12 briquettes on the bottom
Baking time: 26-28 minutes

2 tablespoons vegetable oil
2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup diced celery
3 cloves garlic, minced
2 (14-ounce) cans whole tomatoes, chopped with liquid
2 cups chicken broth
1 (6-ounce) can tomato paste
2 teaspoons sugar
2 teaspoons Creole seasoning
1 bay leaf
½ teaspoon crushed red pepper flakes
½ teaspoon ground black pepper
1 1/2 pounds medium fresh shrimp, peeled and deveined
Hot cooked rice
Garnish: chopped fresh parsley

INSTRUCTIONS

In a large Dutch oven, heat oil over medium-high heat. Add onion, bell peppers, celery, and garlic; cook 6 to 8 minutes, or until tender. Stir in tomatoes, broth, tomato paste, sugar, Creole seasoning, bay leaf, red pepper flakes, salt and pepper; bring to a boil over medium-high heat. Reduce heat by taking some coals off; cover and simmer 20 minutes. Add shrimp; cook 4 to 5 minutes, or until shrimp are pink and firm. Serve over hot cooked rice. Garnish with chopped fresh parsley, if desired.

Shrimp Creole

Shrimp Creole