The Vampire’s Guide to Good Cooking

SHRIMP CREOLE

INGREDIENTS

2-3 lbs. large tiger shrimp (they won’t fall apart in the cooking),

deveined and cleaned

2 tsp. tarragon

The trinity (equal parts of celery, green pepper, and onion)

2-3 cloves garlic (depending on size); smaller generally have more flavor but minced is already done and just use more

1/4 stick butter

rice

1 large can tomatoes or tomato sauce

In large skillet, clarify butter and add your veggies. Cook until onions appear clear. Add cleaned and deveined shrimp, and tarragon, and simmer for 30 minutes.

Cook rice as per box or rice pot instructions. I like Uncle Ben’s converted, but never use instant.

Suggested wine: Chardonnay