CAMELOT FANTASIES

Shrimp Creole                                                                                                                                                                              3 Tbsp. butter, 2 medium-size green bell peppers (finely chopped), 1 medium onion, minced, 1/4 cup chopped celery, 1 bay leaf, 1 tsp. chopped fresh parsley, 3/4 tsp. salt, 1/4 tsp. ground black pepper, 1/8 tsp dried crushed red pepper, 2 (14.5oz) cans diced tomatoes, 1 pound peeled & deveined medium size raw shrimp (26-30 count), hot cooked rice.                              Melt butter in a small Dutch oven over medium heat; add bell pepper & next 7 ingredients, and saute 7 minutes or until veggies are tender. Stir in tomatoes; bring to a boil, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Increase heat to medium. Add shrimp; cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Remove & discard bay leaf. Serve immediately over rice in shallow bowls. Makes 4 servings.  Note from me; please only cook shrimp til they turn pink, they don't need to be cooked any longer, they will be tough. For a spicier version of this Louisiana favorite, add hot sauce or more crushed red pepper. Enjoy & Blessings.