Shrimp Creole

Remember the scene in the movie Forest Gump when Bubba seems to go on for days naming all the ways to prepare shrimp? I love that scene almost as much as I love shrimp. One of my favorite recipes is for Shrimp Creole. We found this recipe in a Playboy magazine many years ago under the title of, “Seductive Skilletry”. According to the recipe it is meant for two and the gentleman is supposed to prepare it for his lady. The creole is served over boiled rice.

½ lb. medium to large shrimp, peeled and deveined but uncooked
1 medium onion
2 large cloves garlic
1 stalk celery
1 small sweet green pepper
Parsley
2 tablespoons butter
Salt, pepper
1 ½ cups canned crushed tomatoes
½ teaspoon dried thyme
½ teaspoon dried basil
1 bay leaf
Juice of ½ lemon
Tabasco

Peel and finely chop onion. Peel and mince garlic. Trim leaves and ends from celery; rinse, then finely chop. Cut green pepper in half; remove and discard stem, core inner ribs and seeds; chop pepper. Chop about 2 Tbsps. Parsley. (Begin cooking rice.)
Melt butter in saucepan. Add onion and garlic; cook, stirring, until wilted, without browning. Add celery and green pepper. Sprinkle with salt and pepper. Cook, stirring, about 2 minutes. Add tomatoes, thyme, basil and bay leaf; stir. Bring to boil, then reduce to medium heat. Add lemon juice and 5 dashes Tabasco. Simmer uncovered for 10 minutes.
Add shrimp and parsley. Cook 5-7 minutes longer, stirring from time to time, or until shrimp turn pink and plump. Discard bay leaf. Mound rice on two plates making a hollow in the center. Pour shrimp and sauce into hollow and serve. Let the seduction begin.