Recipe: French Quarter Shrimp Creole (Frank's RedHot recipe, using stewed tomatoes)

FRENCH QUARTER SHRIMP CREOLE

2 tablespoons butter
2 tablespoons flour
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 (14 1/2 ounce) can stewed tomatoes, undrained
1/4 cup Frank's RedHot Hot Sauce
1 pound medium shrimp, peeled and deveined
Hot cooked rice (for serving)
Chopped fresh parsley (optional, for garnish)

Melt in medium skillet; blend in flour. Add onion, celery, bell pepper and garlic; cook and stir over medium-high heat 5 minutes or until vegetables are tender and flour mixture is lightly golden.

Stir in tomatoes and RedHot sauce. Heat to boiling. Reduce heat to medium-low. Cook, uncovered, 5 minutes or until slightly thickened. Stir occasionally. Add shrimp. Cook 5 minutes or just until shrimp are pink.

Serve over rice. Garnish with chopped parsley, if desired.

Makes 4 servings
Source: Recipe booklet: French's One-Dish Meals, Favorite Brand Name Recipes, Vol. 6, March 2, 1999, No. 30