Shrimp Creole

This is my mom’s recipe. I adapted it a little bit. We ate this last night and I was hoping my whole crew would like it. It’s a little sweet so I may adjust the sugar next time, but my boys really enjoyed it! My daughter doesn’t love shrimp, but I have been trying to add fish to our diet so I was hoping all of the flavors in this dish would cover up the fishiness and be a good start to more fish. She ate only 1 shrimp because I made her, but she still ate the veggies and rice without too much complaint.

*This is DAIRY FREE and GLUTEN FREE*

Ingredients

• 2 16 ounce cans diced tomatoes
• 1 orange pepper, chopped
• 2 jalepenos, seeds removed and diced
• 1 onion, chopped
• 3 ribs celery, chopped
• 3 large cloves garlic or 1 1/2 heaping teaspoons minced garlic
• 1 tablespoon extra virgin olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon organic, unprocessed, unrefined pure cane sugar like Just Panela
• 1/2 cup tomato sauce
• 2 pounds raw, peeled and deveined shrimp
• 1 tablespoon fresh basil

Directions

Saute onions, peppers, celery, jalapeños and garlic in oil in a large Dutch oven or deep skillet until softened.

Add tomatoes, vinegar and sugar.

Simmer for 40-50 minutes.

While simmering, peel and devein shrimp.

Once simmering is complete, add 1/2 cup tomato sauce and fresh basil.

Add shrimp and cook about 5 minutes or until no longer translucent.

Serve over white or brown rice.