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Suzanne's Shrimp Creole
1/2 cup chopped onion
3 garlic cloves, crushed
2 tablespoons butter
1 tablespoon flour
2 - 14 1/2 ounce cans diced or stewed tomatoes with basil, garlic & oregano (or if you use plain tomatoes, add 1/8 to a scant 1/4 teaspoon of oregano and basil to taste)
1/2 cup chopped celery 1/4 teaspoon thyme
Cayenne pepper (just to taste, I use 1/8 teaspoon)
Dash of salt
2 bay leaves
1 pound fresh (uncooked) shrimp, peeled and deveined
Lightly brown onion and garlic in heated butter in large skillet, stirring occasionally. Blend flour into the mixture. Stir in canned tomatoes and juice, celery, thyme, bay leaves and the cayenne pepper and salt to taste.
Simmer 10 minutes, stirring occasionally.
Add shrimp, cover skillet and cook over low heat for 10 minutes. Serve over hot rice.
Note: You can double this recipe and it tastes just as good. | 
