Shrimp Riviera

I sure missed ya'll this week. I got an emergency call to help out some CPA's in a bind and have been up to my eyeballs in petty cash receipts, tax forms and Excel spreadsheets. I can't wait to get caught up on your blogs!

I do have a treat to leave you with this weekend and it's called Shrimp Riviera. My husband found this in my River Roads II cookbook and he sure did pick a winner! We tweaked it just a tad and I'm telling you, you have to have to give this a try! This is Cajun cuisine with a Mediterranean flair!

1 tablespoon butter
1 tablespoon extra virgin olive oil
1-1/2 cups chopped celery
1/2 medium onion sliced
1 medium tomato chopped
2 cloves minced garlic
1 tablespoon flour
1 can diced tomatoes (14 ounce)
1 can tomato sauce (8 ounce)
2 tablespoons chopped parsley
1 teaspoon oregano
1/2 teaspoon red pepper flakes
1-1/2 teaspoon salt
2 pounds raw shrimp, peeled and de-veined
1/2 cup sliced black olives

Heat olive oil and melt butter in a large skillet. Saute celery, onions and tomato (this particular tomato came from our garden) over medium-high heat for about 5 minutes, add garlic and saute 2 more minutes.

Sprinkle in flour and stir for about 5 to 7 minutes. You want to cook the flour and let it turn light brown.

Add tomatoes.

Then add tomato sauce and parsley, oregano and salt. Stir and simmer for 10 to 15 minutes.

Sauce may be a little thick. You can add 1/2 cup of water to thin it out a bit.

Add shrimp and olives and continue cooking until shrimp are done.

Serve over fluffy white rice with some garlic read and a crispy romaine salad.

On Monday, tell everyone what an incredible weekend you had!