Merry Christmas! Just where did the days go leading up to this wonderful holiday. Every year I promise myself the next year will go smoother, that I will get more things done in advance! Well, perhaps in 2023?
In all honesty I am a very well prepared individual, but with working full time, and managing a busy household, it’s a struggle to achieve everything ‘I’ want to have done for the big week. This week I have a list and after Tuesday I can start wrapping! There are a few community do’s to complete first and foremost.
With the low temperatures headed our way I can say I have the home cupboards pretty well stocked with everyone’s needs. I still have more fresh produce to gather, however a gallon of milk, bread and the produce are last minute.
This evening I made homemade shrimp creole, I can’t remember the last time I made this easy dish. Low in calories, except for perhaps the rice. It tastes better the second day because the shrimp has permeated the sauce.
Substitutions can easily be made with the use of creole seasoning. Several of your own spices can eliminate a pre-made creole blend, if need be. If your guests are ‘mild’ when it comes to spices I would eliminate the hot sauce and simply put it on the table. Make a double batch, not just one. For freezing I leave the shrimp out and only freeze the sauce.
To help me with the issues of peppers and reflux I used all sweet peppers and no green peppers. For me it was a great deal easier on the repercussions of peppers. I also implemented a red onion for the color. The type of rice you choose totally depends upon you. I use a great deal of Jasmine and Basmati in my cooking, tonight it was Jasmine. Instant rice is going to take away value from a good shrimp dish. Do not indulge in this temptation.
When I prepare my rice I don’t just leave it plain Jane. In the rice water I add salt & salt-free bouillon, pepper etc. Of course you can just use bouillon with salt too!!
The dish is a meal within itself. For entertaining purposes I am pretty sure I would add a green salad, French bread and something unique for dessert. (Depending upon the time of year it’s being served.) Bread pudding would be nice for winter meals.
My dad, Jerry, is down for the Christmas holiday and I’m planning a week of spoiling in the cooking department. It is truly the little things in life that make the days easier and life filled with so much joy. Coffee in bed, someone doing the dishes for you, folding a load of laundry, a foot massage. The ones I ‘really’ enjoy are the compliments on how my home looks, or how the meal tastes. But..The coffee in bed is a real winner any time of the year.
May your holiday be filled with lots of family, friends and joy as we reflect upon the true meaning of Christmas. Simply Yours, The Covered Dish.
Easy Shrimp Creole
1/2 green bell pepper, chopped
1 small onion, chopped
1/2 cup chopped celery (about 2 ribs)
1 tablespoon olive oil
1 garlic clove, minced (or more, if desired)
2 cans crushed tomatoes (15. oz. each)
2 teaspoons hot sauce
1 teaspoon creole seasoning
1 pound peeled large fresh/frozen shrimp
Sauté pepper, onion and celery in hot oil in a large nonstick skillet about 8 minutes or until tender. Add garlic and sauté 1 minute. Stir in tomatoes, hot sauce and creole seasonings. Bring to a boil; reduce heat and simmer, uncovered 20 minutes. Stir in shrimp, cover and simmer 3 minutes or just until shrimp turns pink. Serve hot over cooked rice. Serves 4 persons as a main entrée.
