Riverview Recipe: Shrimp Creole


2 lb. shrimp

1 cup rice

¼ cup onion, chopped

2 tbsp. green pepper, chopped

¼ cup celery, chopped

2 cans of tomatoes

1 small bottle stuffed olives, drained

2 tbsp. butter

¼ tsp. salt



  1. Sauté onion, pepper and celery in butter until tender. Add tomatoes and simmer for 30 minutes.
  2. Clean and cook shrimp. Cook and drain rice.
  3. About 10 minutes before serving, add olives and shrimp (whole) to the sauce. Serve on rice.