Tender shrimp, tomatoes, and a "holy trinity" of vegetables are seasoned with Creole spices cooked up, and served over hot rice. The perfect dinner in under 30 minutes!
Melt butter in frying pan over medium heat. Add onion and celery and cook slowly until vegetables are tender, about 5 minutes. Add garlic and cook for 2 more minutes.
Stir in flour and seasonings until well blended. Stir in bell pepper and tomatoes.
Reduce heat to low and cook for 10 minutes, stirring occasionally. Add shrimp and cook until shrimp turns pink (3-4 minutes).
Serve over cooked rice.
Notes
** You can also use thawed from frozen uncooked shrimp.
This recipe is from Lynn at Southern with a Twist . She graciously granted me permission to share it in this post.