Shrimp Creole

Tonight's dinner was Shrimp Creole which wasn't the traditional saucy shrimp Creole served on fluffy white rice, but more of a stir-fry using all the same ingredients.

Some converted rice was allowed to cook according to package directions. Meanwhile some large shrimp were tossed in a mixture of salt, paprika, thyme, freshly ground black pepper, and cayenne pepper. The seasoned shrimp along with some diced ham were sauteed in a large saute pan until the shrimp turned pink. The shrimp and ham were removed and set aside and in the same skillet a diced green pepper and minced garlic were sauteed until the pepper began to soften. Some halved cherry tomatoes along with the cooked rice were added and allowed to cook for a couple of minutes. The shrimp and ham were added back in and warmed through.

The dish was garnished with sliced scallions and Tabasco to taste.

We had this with a side of Pepper Cheese Bread, which was simply a piece of a sliced baguette topped with some shredded Farmer's cheese and jarred pepper slices and popped under the broiler for a couple of minutes to melt the cheese and just brown the edges of the bread.