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Shrimp Creole

2 Tbsp olive oil
1 1/2 lbs frozen shrimp, deveined and fully-cooked
1/2 cup thinly sliced onion
1 can (15 oz) tomato sauce
1 cup chopped green pepper
1/2 cup diced celery
1 1/2 tsp salt
1/4 tsp garlic powder
2 tsp chili powder

Heat oil in large skillet. Add onion to skillet and cook until browned. Stir in tomato sauce, pepper, celery, salt, garlic powder and chili powder. Simmer over low heat uncovered about 10 minutes. Add shrimp and cook for 5 minutes or until shrimp is heated through.

To make ahead: Follow above steps, then remove from heat and cool. Place into 1 1/2-quart casserole that is lined with heavy foil, with enough overlap for a double fold seal. Seal and freeze. When frozen, remove foil pack from casserole and return to freezer. When ready to cook, remove foil from frozen Creole and slip Creole into the casserole in which it was frozen. Cover with foil and bake 1 hour in a preheated 400 degree oven.

Serve over cooked rice or noodles.

Serves 3 to 4.

The Mississippi Cookbook