Aromatic Shrimp Creole
2 tablespoons vegetable oil
2 medium onions, medium diced
2 large cloves garlic, minced
4 celery stalks, medium diced
2 medium green bell peppers, medium diced
6 tablespoons tomato paste
1/2 teaspoon dried red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 cups chicken stock OR 6 cups canned chicken broth
1 1/2 pounds jumbo shrimp, peeled and deveined
Ground black pepper (to taste)
4 cups cooked white rice
1/4 cup minced fresh parsley
Heat oil in a large saucepan. Add the next 5 ingredients; sauté until vegetables
soften, about 5 minutes.
Add next 4 ingredients; sauté until fragrant, about 1 minute
Add chicken stock; bring to boil and cook over medium-high heat until thickened,
about 30 minutes.
Add shrimp; simmer until shrimp are opaque throughout, about 4 minutes. Season
with 1/2 teaspoon pepper or to taste.
TO SERVE: Ladle a portion of shrimp creole into each warm soup plate. Spoon 3/4
cup rice atop each portion of creole. Sprinkle with parsley and serve