Shrimp Creole Recipe

Shrimp Creole

1 standard size envelope of vegetable soup mix
1 (16 oz) can of whole tomatoes, cut up (save juice)
1 bay leaf
1 tsp. sugar
3 tsp. chopped oregano
water
1 1/2 tsp. chopped thyme
1 tbsp. butter
1 clove garlic, crushed
1/2 c. chopped onion
1/2 c. chopped green pepper
12 oz. frozen shrimp
1/8 tsp. chili powder

In a large saucepan, combine the soup mix with the tomatoes, bay leaf, sugar, oregano, thyme, tomato juice and enough water to make 4 cups of liquid. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. In a small skillet, melt butter. Add garlic, onion and green pepper. Cook until tender. Add to saucepan along with shrimp. Cook 10 minutes until done. If you wish, add chili pepper to taste. Remove bay leaf.