Crock-Pot Shrimp Creole

I don't eat shellfish very often, but when I do I like it to have tons of flavor. This recipe for Shrimp Creole is flavorful, easy, and not too spicy that it scares people away. I served it over brown rice but over white would be equally fantastic. Don't forget the little touches like the scallions on top. They add a depth of flavor and that little cool crunch with each bite. Eating this reminds me of New Orleans...if only I had some beignets and Cafe du Monde coffee for the morning after...

Crock-Pot Shrimp Creole
foodnetwork.com

INGREDIENTS
2 tablespoons olive oil
1/2 cup diced green bell peppers
1/2 cup diced onions
1/2 cup diced celery
1 teaspoon chili powder
1 (14-ounces) can tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
Salt and pepper
1 1/2 pounds peeled and deveined shrimp
Green onions, for garnish

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INSTRUCTIONS

Preheat crock pot on high.

In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.

Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.