Shrimp Creole

I did not expect to find a creole recipe on a blog titled Curry and Comfort, and I wondered if it would be risky to try it.  Well who doesn't like risks?  It was well worth taking and I would definitely make it again, in fact I e-mailed the recipe to my daughter this week-end suggesting she try it.  Unfortunately she did not have all the required ingredients and did not wish to venture out in the snow storm.  Yes, that's right, we had our first snow storm.

Anyway, back to business, this recipe is very quick and you get to have left over Emeril's Cajun Seasoning which is an added bonus.  It has lots of flavour without the heat.

Ingredients
1 1/2 pounds of raw cleaned and deveined shrimp
1 medium onion chopped
1/2 cup celery diced
1/2 cup of bell peppers diced
1 tablespoon fresh garlic minced
red chili flakes to taste
1 tablespoon of Emeril's Cajun Seasoning
1/4 cup dry sherry
8 oz can tomato sauce
15 oz can diced tomatoes
1 cup chicken stock
salt and pepper to taste
green onions sliced
1 tablespoon cornstarch mixed with 1 tablespoon of water

Directions
Heat 1 tablespoon of canola oil in a pan.  Add the onions, celery and peppers and cook for 2-3 minutes.  Add the minced garlic and chili flakes.  Saute for 2 minutes.

Add the Cajun seasoning, tomato sauce and diced tomatoes, sherry, chicken stock, salt and pepper, tasting for seasoning.  Add the shrimp and cornstarch slurry.  Boil until the sauce thickens and the shrimp is cooked.  Finish off with sliced green onions.

Serve over rice.

Emeril's Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried thyme