Shrimp Creole with Peas 1 large onion, sliced 3 stalks celery, chopped 1/2 bell pepper, chopped 3 tbs olive oil 1 tbs chili powder, mild 2 tbs flour 17-oz can tomatoes 1 cup green peas, cooked 2 tsp sugar 7 drops Tabasco sauce salt, to taste 1 cup white wine 1 lb leftover cooked shrimp 3 cups cooked rice Saute onion with celery and chopped bell pepper in olive oil until transparent. Mix in chili powder and flour thoroughly. Mix in tomatoes and bring to a simmer.
Add sugar, Tabasco, and salt to taste. Add white wine and simmer until thickened, about 15 – 20 minutes. Add peas and shrimp and cook only until heated through. Serve over hot cooked rice.