Shrimp Creole

2 medium onions, chopped
3 cloves garlic, minced
2 stalks celery, chopped
1 14-1/2 oz. can chicken or vegetable broth
1 Tbsp. lemon juice
1 28 oz. can crushed or chopped tomatoes
1 bay leaf
3 drops hot sauce
1 tsp. Mrs. Dash onion and herb seasoning
1 tsp. Mrs. Dash garlic and herb seasoning
1/4 tsp. celery salt
1/4 tsp. white pepper
1 tsp. Spike seasoning
1-1/2 lb. uncooked shelled shrimp

In a medium size pot or dutch oven, sweat onions, garlic, and celery until
soft and browned. Add broth and lemon juice. Then add tomatoes and spices.
Simmer for 1 hour.
Add shrimp and simmer until shrimp are pink and opaque (about 3-5 minutes.)
Remove bay leaf before serving. Sprinkle with chopped parsley.
Note: I also add some chopped scallions and jalapenos and sometimes some
some fat-free sour cream.

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