Easy Shrimp Creole
| 6 cups water | 2 lbs. unpeeled med-size fresh shrimp |
| 1 med-size sweet red pepper, | 1 med-size green pepper, seeded and |
| seeded and chopped. | chopped. |
| 2 cloves garlic, minced | 2 tablespoons olive oil |
| 2 (14 1/2 ounce) cans Cajun-style | Garnish: chopped green onions |
| stewed tomatoes, undrained | Instant Rice |
Bring
Bring
water to a boil; add shrimp, and cook 3 to 5 minutes or
until shrimp turn pink. Drain well, and rinse with cold water.
Peel
Peel shrimp, and devein, if desired; set aside.
Cook
Cook peppers and garlic in olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Add tomatoes; bring to a boil. Reduce heat, and simmer 8 minutes. Add shrimp; cook 2 minutes or until thoroughly heated. Garnish, if desired. Yield: 4 servings. *Hint: You can substitute 2 (12 ounce) packages medium-size frozen shrimp for fresh. Cook according to package directions; drain.
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