Creamy shrimp creole is an easy to make, one pot meal for dinner. Serve with rice, popovers, grits, or pasta.

Yields: 6 Servings

Ingredients:

• 4 tablespoons unsalted butter

• 4 ounces prosciutto, chopped

• 1/2 cup yellow onion, finely chopped

• 1/2 cup red bell peppers, diced small

• 1/2 cup yellow bell peppers, diced small

• 1/4 cup green onions, minced

• 2 cloves garlic, minced

• 1/4 cup white wine vinegar + 1/4 up water

• 1 (14.5-ounce) can petite diced tomatoes

• 1 cup heavy cream

• 2 1/2 pounds large shrimp, peeled and deveined

• 2 teaspoons cajun seasonings

• 1/4 cup chopped fresh parsley

• Grated Parmesan cheese, for garnish

Directions

• In a large, heavy saute pan over medium-high heat, melt 2 tablespoons butter.

• When bubbly, add prosciutto and cook until crisp, about 3 minutes. Transfer prosciutto to a paper towel-lined plate and set aside.

• Add remaining butter to pan along with yellow onion, bell peppers, green onions, and garlic and cook for 4 minutes or until vegetables are slightly wilted.

• Add white wine vinegar and water, reduce by half.

• Add tomatoes and heavy cream and cook for another 3 minutes or until sauce has thickened.

• Season shrimp with cajun seasonings.

• Add shrimp to sauce and cook for another 4 minutes or until shrimp are just cooked through. (Be careful not to overcook the shrimp.)

• Add parsley and reserved prosciutto.

• Stir until incorporated, and cook 1 minute longer or until prosciutto has heated through.

• Garnish with Parmesan and cajun seasonings.

• Serve with rice, popovers, grits, or pasta.