Shrimp Creole - cooking recipe

Ingredients

3 lb. raw shrimp in shells
1 1/2 seeded green peppers
3 or 4 cloves garlic, minced
3 large onions
6 Tbsp. salad oil
4 c. hot, seasoned, cooked rice
1 Tbsp. salt
1/8 tsp. pepper
1/2 tsp. paprika
6 dashes Tabasco
2 (1 lb. 13 oz.) cans tomatoes (about 6 c.)
1 c. snipped parsley

Preparation

Shell shrimp; cut out vein along outside curve.
Rinse, drain and refrigerate shrimp until ready to use them.
Cut green peppers into 1/2-inch pieces.
Chop onions.
Place all vegetables in automatic skillet or large, regular skillet; add oil and saute at 375\u00b0 (medium heat) until tender.
To tender vegetables, add salt, pepper, paprika, Tabasco and tomatoes.
Cook at 225\u00b0 (medium-low heat) 15 minutes, stirring occasionally.
Add shrimp and cook just until shrimp get done.
Turn automatic skillet to 150\u00b0.
Mound shrimp mixture in center of skillet.
Add parsley to cooked rice; spoon ring of rice around shrimp.
(Or transfer shrimp from regular skillet to platter and surround with rice.)
Makes 8 to 10 servings.