My son Josh is coming home for a visit. He has been in the Carolina’s for the past few months. One of his favorite recipes is from the south, Shrimp Creole

I have added a few of my own touches to the recipe
such as fresh chopped oregno & parsley, an assortment of peppers and chopped green onions. I like to use extra virgin olive oil in place of some butter.
As we know, the south has fresh shrimp more readily available then here in the north. I like to get nice big frozen prawns that are uncooked, shell on and frozen shortly after being caught.   
They cook up nice and the bigger ones allow you to cut into pieces for a recipes and dips or leave whole for a recipe such as Creole
Southern Shrimp Creole
The Gourmet Farm Girl

1 1/2 pounds shrimp peeled and devained
1 small onion or 6-8 fresh green onions chopped with the greens
2 minced garlic cloves
1/2 green pepper                                                                             

1/2 yellow pepper                                                                       
2 T Butter
1-2 T Extra Virgin Olive Oil                                                               

16 oz can dice tomatoes or 2 cups of fresh chopped

18 oz can tomatoes sauce
2 t. worshshire sauce
1 T fresh chopped oregano or 1/2 t dried oregano
1/2 t crushed red pepper or more if you like it spicy
1/2 t cayenne pepper

In a large skillet or sauce pan sauté the garlic, onions and peppers in the butter and olive oil till slightly tender

Add the remaining ingredients and let simmer for 15-20 minutes to flavor up

Turn heat up to medium and add the shrimp

cook for 8-10 minutes (do not overcook shrimp they will get tough)
Salt and pepper to taste
Pour over rice pilaf  (pilaf recipe on previous posts)
                                                                                           
Serve immediately

Makes 6-8 servings

ENJOY!