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PREPARATION:Put shrimp in water, bring to a rolling boil and boil just long enough for shrimp to turn pink. Remove from heat, dump into a colander to drain and set aside. In a large skillet, use a tablespoon of olive oil, sauté peppers and onions on medium high heat until just tender. Add in shrimp. Add 1 teaspoon of peppers, 1 tablespoon of each of the other seasonings listed above. Stir, then stir in tomato sauce. Stir and allow to simmer until it is gently bubbling. Add more seasonings to taste. It should be fairly pepper-hot. You can add a dash of salt or black pepper if you like. Mix rice with kidney beans, Serve Creole over rice. I usually make a large tossed salad and bread sticks to serve with this. *Note from McGentry: I make my own homemade tomato sauce, so suggesting a store brand is difficult. The main thing is to stay away from the meat sauces or heavily seasoned ones, they simply aren't as good. The whole point of Creole is to balance the taste of shrimp, tomato, and the seasonings without overpowering any one item.
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