FoodNerd!

shrimp creole

The new Penzey's magazine, Penzey's One, did a feature issue on New Orleans and the gulf coast, full of personal stories and photos of flood trauma, plus lots of delish-looking family recipes. (This down-homey just-folks approach is the great appeal of the magazine, which still feels a little like a high-school publishing project, but that is part of why I love it.)

So I got a hankering for the Shrimp Creole recipe in there, because it sounded simple and good, and because i had a bag of frozen raw shrimp hanging around. Saute up small-diced onion, celery and pepper (in butter lest i forget), add bay leaf and paprika and salt, pour in a can of tomatoes and simmer, then add in the shrimps, a little cornstarch slurry and some parsley. Fabu, quick and easy. I have been eating it for dinner all week with rice and broccoli, and I think it is healthy enough to be counterbalancing the Perez and Hecky's I've been eating for lunches. :-)