Shrimp Creole

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            FOOD FUNNY
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If you recognize yourself in this food funny from Anna Welander,
please seek help immediately.

Signs Dieting Has Taken Over Your Life

10. You just paid $5 for a bottle of water because the label says
it's low carb.

9. You make your wife wear low-cal lipstick.

8. You spend more time calculating carbs, calories, and fat for
one meal than you did preparing your income tax return.

7. Your only jewelry? Your "WWRSD" (What Would Richard
Simmons Deal?) bracelet.

6. You walked past a bakery... and punished yourself with four
hours on the StairMaster just for looking in the window.

5. You buy the "Young Elvis" stamps instead of the "Old Elvis"
stamps because they have less fat.

4. You look for the carb count on your bottle of shampoo.

3. You can't remember your anniversary, phone number, or PIN,
but you know the exact carb count of everything in your house,
including the cat.

2. You've begun hearing voices in your head and they all sound
like Al Roker and Richard Simmons.

And the #1 Sign Dieting Has Taken Over Your Life:

1. You stop drinking them for a day and you actually start getting
the "Slim Fast Shakes."

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            TODAY'S RECIPE
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The secret to this flavorful and easy stew is to let the vegetables
simmer for a long time before adding the shrimp at the last minute.
Serve with white rice and don't forget to put the bottle of hot sauce
on the table.

Shrimp Creole

1 15-oz (425 g) can chopped tomatoes with their liquid
1 6-oz (170 g) tomato paste
2 cup (500 ml) chicken stock
1-2 onions, chopped
2-3 green bell peppers, cored, seeded, and chopped
2-3 ribs celery, chopped
2-4 cloves garlic, finely chopped
1 tsp (5 ml) paprika
Hot sauce to taste
Salt and freshly ground pepper to taste
1 1/2 - 2 lbs (675-900 g) shrimp.peeled and deveined
Cooked white rice for garnish
Chopped scallions (spring onions), green and white parts,
finely chopped for garnish

Combine the tomatoes, tomato paste, chicken stock, vegetables,
and seasonings in a pot or slow cooker. Cover tightly and bake in
a preheated 300F (150C) oven, or simmer over a very low flame on
the stove top, or cook in the slow cooker set on high, for 2 to 3 hours.
Add the shrimp and cook until firm and opaque, about 5 minutes.
Serve over white rice and garnish with chopped scallions. Serves
4 to 6.
Received on Tue Mar 7 08:15:55 2006