Submitted By: Joseph Randzo Shrimp Creole

Ingredients:

Chop 2 peppers, 1 green, 1 red.
Chop 1 large onion, 3 celery ribs and 4 toes of garlic.
Heat 3 tablespoons of oil in a large pot.
When oil is hot, place in all of the above ingredients and lower the heat to med-low.
Sweat the veggies.
Add 1 tablespoon of basil, 1 tablespoon of thyme and 2 tablespoons of paprika.
Stir all ingredients thoroughly.
When veggies are wilted, pour in 4 oz chicken broth and 1 can of crushed tomatoes, 15 oz. bring to a boil and turn down the heat.
Cover and simmer 10 min.
Add 1 lb of peeled and de-veined shrimp.
When shrimp turn pink the meal is ready.
If you are handy with a knife this meal should take 30 min or less.
If you have extra time place the 4 oz of chicken broth in a skillet and thrown in the shrimp shells.
This will give your broth a seafood taste.
Serve over rice.