Shrimp Creole

• 2 qt. water
• 2 lb. unpeeled fresh medium shrimp
• 1 c. chopped onion
• 1 c. chopped green pepper
• 1 Tbsp. vegetable oil
• 2 (14 1/2 oz.) cans no-salt-added whole tomatoes, drained and chopped
• 1 (6 oz.) can no-salt-added tomato paste
• 1 bay leaf
• 1 tsp. Worcestershire sauce
• 1/2 tsp. dried whole oregano
• 1/4 tsp. salt
• 1/4 tsp. lemon pepper seasoning
• 1/4 tsp. freshly ground pepper
• dash of red pepper
• 2 c. hot cooked rice, cooked without salt or fat

1. Bring water to a boil in a large Dutch oven; add shrimp and cook 3 to 5 minutes.
2. Drain well; rinse with cold water.
3. Chill. Peel and devein shrimp.
4. Set aside 1 pound of shrimp; reserve the rest for other uses.
5. Saute onion and green pepper in oil in a large skillet until tender.
6. Add tomatoes and next 8 ingredients; stir well.
7. Bring to a boil, reduce heat and simmer, uncovered, 15 minutes, stirring occasionally (sauce will be thick).
8. Remove from heat; discard bay leaf.
9. Stir in shrimp.

water, shrimp, onion, green pepper, vegetable oil, salt, salt, bay leaf, worcestershire sauce, oregano, salt, lemon pepper, freshly ground pepper, red pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=708660 (may not work)