BERMA'S KITCHEN: Shrimp Creole

[Difficulty Level: 5]

There is a lot of truth to the old wives tale, "The best way to a man's heart is through his stomach" and by the way, fellas, ladies love a man who can cook. So turn up the heat with a dish that warms the heart as well as the stomach. My Shrimp Creole is a perfect dinner for two dish to light the home fires.

Shopping List

- 1/2 cup olive oil
- 1/4 cup flour
- 3-4 cloves garlic, minced
- 1/2 cup green pepper, finely chopped
- 2lbs raw jumbo tiger shrimp, cleaned
- 1/2 cup onion, minced
- 2 Tbsp fresh parsley, finely chopped
- 1 tsp. dried oregano
- 2 cans tomato sauce (8 oz each)
- 1/2 cup hot water
- 2 cups steamed white rice

*salt, pepper and HOT sauce to taste

Preparation

To begin, in a large skillet, make a light 'gravy' mixture with the olive oil and flour. Add shrimp and cook over medium flame for three minutes (or until shrimp is a slight pink color). Add garlic, onion, green pepper, and parsley. Sauté for an additional 2 minutes. Increase heat and add water, as well as all remaining ingredients.

Stir until shrimp are coated in mixture. Bring contents of skillet to a boil, then lower heat. Simmer SLOWLY on a low flame for approximately 45 minutes, stirring occasionally. Serve over steamed rice.

Variations

Heat Intensity: To regulate the HEAT in your dish, use sugar to tone down the hot sauce. Sugar is a fabulous equalizer to create a mild sauce instead of CALIENTE.

For a Mediterranean flavor, add chopped capers instead of hot sauce. Capers are a bit spicy if you can handle them. However, they provide a more concentrated flavor, and the aroma...AHH, TO DIE FOR! :-)

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