World's Easiest Creole Shrimp!

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/2 large green bell pepper, cored, seeded and chopped
• 1/2 large hotel onion, chopped
• 2 stalks celery & leaves
• 3 garlic cloves, mashed and minced
• 1 cup wine
• 8 ounces tomato and basil pasta sauce
• 1 dash cayenne, to taste
• 1/4 teaspoon crushed red pepper flakes (to taste)
• 1 teaspoon black pepper
• 1/3 cup organic lime juice
• 2 tablespoons butter
• 1 lb shrimp, frozen, tail-off, peeled and deveined 41-50 ct shrimp with bag juices. (defrosted in bag overnight)
• tony chacere's more spice seasoning (spicy hot)

Recipe

• 1 prep the first four ingredients and set aside.
• 2 in a large pot (2 quart or larger), heat 3 tbs of olive oil. enough to just cover bottom of pan.
• 3 heat oil over medium heat and when a piece of celery leaf 'dances' in the oil, add the ingredients, stirring gently until all items are lightly coated in olive oil and you begin to smell each individual item.
• 4 then add the wine, pasta sauce and cayenne.
• 5 bring to a gentle boil.
• 6 once boiling, add pepper flakes, black pepper, butter and lime juice.
• 7 stir gently and frequently until the butter is melted.
• 8 bring to full boil.
• 9 add shrimp (with juices in bag).
• 10 stir to mix flavors, add the creole seasoning and allow to cook in the remaining heat of the pot until shrimp turns pink.
• 11 cover and remove from heat and let it rest while you prepare to serve.
• 12 if you like more "sauce", you can add more wine and adjust seasonings to taste.
• 13 serve over a rice of your choice, farfalle or linguine.