Shrimp Creole

Mom got this recipe from Toni McCabe; she was a pharmacist—a woman pharmacist back in the 50s!– at Lignell’s. She and her husband Paul were great friends of Nan and Pop.

1 pound shrimp (thaw if frozen)

1/2 large onion, chopped

1 large clove garlic, minced

Sauté onion and garlic in a small amount of olive oil in a large saucepan.

Add:

2 stalks celery, chopped

1 large can tomatoes (chopped)

dash of salt, pepper and sugar

1/2 tsp. thyme

1 bay leaf

dash of Tobasco

Cook sauce at least 10 minutes. (Can be made ahead of time, refrigerated and reheated)

Add shrimp just before serving, heat till hot. Serve over cooked rice.