Shrimp Creole For 2

• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 1 celery rib, chopped
• 1 garlic clove, minced
• 2 teaspoons canola oil
• 1 cup clam juice or chicken broth
• 1/4 cup tomato paste
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon seafood seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/2 pound uncooked medium shrimp, peeled and deveined
• Hot cooked rice

1. In a
2. , saute the green pepper, onion, celery and garlic in oil until tender. In a small bowl, combine the clam juice or broth and tomato paste; add to the pan along with parsley and seasonings. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until slightly thickened. Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Serve over rice.

green pepper, onion, celery, garlic, canola oil, clam juice, tomato paste, parsley, seafood seasoning, thyme, pepper, cayenne pepper, shrimp, rice

Taken from www.tasteofhome.com/recipes/shrimp-creole-for-2/ (may not work)