Shrimp Creole

This is a favorite of mine (and hubby's).  It takes a little time to chop all the veggies but it smells so yummy when simmering on the stove.  I wish I could take credit for this  recipe but it comes courtesy of Betty Crocker.  (and I promise one of these days I'll learn to take better pics of my creations!)

Ingredients:
2 pounds uncooked fresh or frozen (thawed) medium size shrimp in shells
1/4 cup margarine or butter
3 medium onions, chopped (1 1/2 cups)
2 medium green bell peppers, finely chopped (1 cup)
2 medium stalks celery, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 cup water
2 teaspoons chopped fresh parsely
1 teaspoon salt
1/8 teaspoon ground red pepper
2 bay leaves
1 can (15 oz) tomato sauce
6 cups hot cooked rice

Directions:
1.  Peel and devein shrimp.  Cover and refrigerate.
2.  Melt margarine in 3 quart saucepan over medium heat.  Cook onions, bell peppers, celery and garlic in margarine about 10 minutes, stirring occasionally, until onions are tender.
3.  Stir in water, parsley, salt, red pepper, bay leaves and tomato sauce.  Heat to boiling; reduce heat to low.  Simmer uncovered 10 minutes.
4.  Stir in shrimp.  Heat to boiling; reduce heat to medium.  Cover and cook 10 to 20 minutes, stirring occasionally, until shrimp are pink and frim.  Remove bay leaves.  Serve over rice. 

Serves 6
Hubs and I rate it 5 spoons

 from Life in the BAT Cave