Preparation time: 10 minutes

Cooking time: 35 to 40 minutes

• Shrimp Creole

I always have a bag of frozen shrimp stashed in my freezer so I can use as much (or as little) as I need, keeping the rest frozen for the next meal. We like shrimp Creole on white rice, but you can use other varieties such as jasmine, basmati, or brown rice.

Makes 2 servings

• 2 teaspoons olive oil
• ½ cup diced green bell pepper
• ½ cup finely chopped celery
• ¼ cup diced onion
• 1 (14-ounce) can whole tomatoes, undrained
• 1 small garlic clove, minced
• ¼ teaspoon chili powder, or to taste
• ¼ teaspoon sugar
• ¼ teaspoon gluten-free Worcestershire sauce
• 2 drops hot pepper sauce, or to taste
• 1 small bay leaf
• ½ pound medium-large shrimp (36 to 40 count), peeled and deveined
• Salt and freshly ground black pepper, to taste (optional)
• 1 teaspoon cornstarch stirred into 1 tablespoon cold water, if needed
• 1½ cups hot cooked white rice
• 2 tablespoons chopped fresh parsley

1. In a medium, heavy 2-quart saucepan, heat the oil over medium heat. Add the bell pepper, celery, and onion and cook until just tender. Add the tomatoes, garlic, chili powder, sugar, Worcestershire sauce, hot pepper sauce, and bay leaf. Simmer, uncovered, for 20 to 30 minutes to reduce the sauce a bit.

2. Add the shrimp, cover, and simmer another 5 minutes, until the shrimp are cooked and heated through. Taste and add salt and pepper, if desired. If the sauce needs thickening, stir in the cornstarch mixture. Cook, stirring, until the mixture thickens slightly. Discard the bay leaf. Serve over hot cooked rice, garnished with parsley.

Per serving: 410 calories; 30g protein; 7g total fat; 4g fiber; 56g carbohydrates; 172mg cholesterol; 508mg sodium