Ingredients:
- Large Shrimp 20-26 thawed, peeled
- Rice 1 cup
- Crushed tomatoes 1 28oz can
- Celery 3 stalks chopped
- Bell pepper 1/2 large diced
- Onion 1/2 diced
- Minced garlic 2 tbsp
- Rosemary minced 1 stalk leaves only
- Sage 3 leaves minced
- Lemon 1 large
- Parsley flakes or fresh 1 tsp
- Old Bay seasoning 1 tsp
- Cayenne pepper 1/2 tsp
- Basil leaves dried or fresh 1 tsp
- Ground cloves 1/4 tsp
- Garlic salt 1 tsp
- Olive oil 4 tbsp
- 1 tomato bouillon cube
Start by sautéing 2 tsp olive oil, 1 tsp diced onion, 1 tsp diced bell pepper, and 1 tbsp minced garlic in skillet on low heat. Add 1 cup of rice and lightly brown. Add 2 cups of water to rice; cover and simmer stirring occasionally until done about 15 min.
While the rice is simmering, in a separate skillet larger than the first, add olive oil, celery, remaining onion, bell pepper, and garlic, clove, cayenne pepper, parsley, basil, sage, rosemary, and garlic salt. Sautée on low heat until lightly browned. Add crushed tomatoes (I blend in the blender bc my husband doesn’t like tomato chunks). Continue to simmer on low heat, stirring occasionally. If the mixture is runny, you can add a small amount of corn starch. I didn’t have to since my sauce thickened with evaporation of juices.
The rice should be done by now; turn heat off of it and keep covered. While sauce is simmering, add squeezed lemon juice and Old Bay seasoning to shrimp in a bowl to marinate, toss shrimp with hands in bowl to cover all shrimp with lemon and seasoning. Marinate 5-10 minutes.
Add shrimp to sauce, cook on low for 3-5 minutes until shrimp are pink (which means they are cooked). Place rice and creole on plate and Enjoy!!