Since we made a visit to eat at Paula Deen’s restaurant in Savannah, GA, whenever I see a recipe from her, I immediately know that I will go in my file to make. This recipe has the same ingredients as the creole we devoured in Augusta.
2 tables olive oil
11/2 cup diced green bell peppers’
1/2 cup diced onions
1/2 cup diced celery
1 teas chili powder
1 (14 oz) can tomatoes
1 (8 oz) can tomato sauce
1 tables hot sauce
1 tables Worcestershire sauce
1 teas white sugar
salt and pepper to taste.
1 lb peeled and deveined shrimp (I buy the frozen cooked and deveined shrimp at Costco)follow directions on package for using shrinp in recipes.
green onions for garnish (and extra flavor)
Serve over white rice
In frying pan, heat olive oil. Add peppers, onions, celery. Cool until veggies are tender.
Add chile powder and sauté until caramelized. Remove from heat. Add tomatoes, tomato sauce, Worcestershire, sugar, salt and pepper. Cool over low heat, covered, stirring frequently, for about 2 hours.
Add thawed shrimp and cook for about 20 minutes, until shrimp is heated all the way through. Serve over hot rice. Sprinkle chopped green onions over top.