We're back from a lovely long weekend in Park City, Utah! It was a great way to enjoy the Fourth of July and to celebrate my son-in-law, Miles', and Ben's birthdays! We had some very tasty meals in the charming restaurants in Park City, but now we're home and it's back to thinking about what to make for dinner!!
Usually, I look forward to getting back to my own kitchen and this time was no different. The weekdays don't leave a lot of time to spend making dinner, but this is a good, short-cut recipe for shrimp Creole. It's usually served with rice, but since Ben needs to watch the carbs, I made a bed of white beans, garlic, and chives. It was a pretty tasty substitute!
Easy Shrimp Creole with Garlic-Chive White Beans (serves 2-3)
1/2 lb. shrimp, cleaned, deveined, and cut into bite-sized pieces
1 14.5oz. can diced tomatoes
1 8-oz. can tomato sauce
1 Tbl. olive oil
1/2 large onion, diced
1 medium green pepper, diced
1/2 tsp. Worcestershire sauce
1 bay leaf
1 Tbl. fresh thyme or 1 tsp. dried
1/2 tsp. Tabasco sauce
juice of 1/2 lemon
salt and pepper to taste
Saute the onions and green pepper in the olive oil in a medium pot until they are limp. Add all the other ingredients except the shrimp and lemon. Simmer for 30 minutes. Add the shrimp and simmer 5 minutes more. Add the lemon juice. Adjust the seasoning with salt and pepper. Serve with rice or........
Garlic-Chive White Beans
1 1-lb. can white cannelini beans
1 small clove garlic, minced
2 Tbl. chives, chopped
salt and pepper
Rinse the beans in a colander, then place in a small saucepan with about 1/2 cup water. Add the garlic and simmer slowly while the shrimp Creole is cooking. When the beans are nice and super soft and the water is almost evaporated, add the chives. Cook a few minutes more. Use a fork to coarsely mash the beans (leave some texture). Adjust the seasoning with salt and pepper.
|Kale with red jalapenos from the garden!|