Recipe: Susan Powter's Shrimp Creole (you can use scallops too!)

SHRIMP CREOLE

2 medium onions, chopped
3 cloves garlic, minced
2 stalks celery, chopped
1 (14 1/2 oz.) can chicken broth or vegetable broth
1 Tbsp. lemon Juice
1 (28 oz.) can crushed or chopped tomatoes
1 bay leaf
3 drops Louisiana hot sauce (Tabasco)
1 tsp. Mrs. Dash onion and herb seasoning
1 tsp. Mrs. Dash garlic and herb seasoning
1/4 tsp. celery salt
1/4 tsp. ground white pepper
1 tsp. Spike Seasoning (found in health food stores)
1 1/2 lb. uncooked shelled shrimp

In a medium size pot or Dutch oven, sweat onions, garlic, and celery until soft and browned.

Add broth and lemon juice. Then add tomatoes and spices. Simmer for at least 1 hour.

Add shrimp and simmer until shrimp are pink and opaque (about 3-5 minutes).

Remove bay leaf before serving. Sprinkle with chopped parsley. (I also serve it with some hot sauce on the side and some fat free sour cream on top with scallions.)

From: Risa G.
Adapted from source: C'Mon America, Let's Eat by Susan Powter