Shrimp Creole Variations

 

Shrimp Creole #1 had a couple of variations - one with yellow rice and pimiento strips, the other with white rice and roasted red pepper strips. It was a great recipe to use to make a dent with the canned peas in the pantry. Other than the fact that the recipe called for an exorbitant amount of olive oil, we liked it. Shrimp Creole #2 was labeled "without tomato sauce" which is confusing to me, because I thought the tomato sauce was what made a Creole dish! Maybe it's the green peppers.

Recipe #1 - Saute diced green pepper, onion and garlic in olive oil. Stir in a can of tomato sauce and a bit of white wine. Then add some shrimp and cook through. Serve over rice and garnish with cooked peas and either pimiento or roasted red pepper strips.

Recipe #2 - Saute sliced green pepper, onion and garlic in olive oil. Stir in some white wine with a bay leaf and a bunch of paprika and minced parsley. Add some shrimp, cook through and serve over hot rice with fried plantains. (If sauce seems to be too thin, stir in some unflavored bread crumbs.)

Version 2 used vermouth instead of white wine, but I suspect vermouth is a type of white wine, so why specify the difference?