Creole Shrimp and Rice

 3 Tbsp EVOO
1 pound large shrimp, shelled , deveined and tail off
4 tsp creole seasoning
1 green bell pepper, chopped
1 poblano pepper, chopped
1/2 large onion, chopped
3 ribs celery, thinly sliced
2 cloves garlic, minced
1 can (14.5 oz) stewed tomatoes
1/4 cup water
1 tsp tomato paste
4 1/2 cups cooked white rice

Heat 2 Tbsp oil in large skillet over medium high heat.  Add shrimp and season with 2 tsp creole seasoning.  Saute for 2 minutes per side.  Remove to a plate.  Add remaining EVOO, peppers, onion, celery and garlic.  Cook for 5 minutes, stirring occasionally.  Add tomatoes and remaining creole seasoning. Break up tomatoes with the back of a wooden spoon.  Add water and tomato paste.  Simmer, covered, for 5 minutes.  Stir in shrimp and heat through.  Serve over cooked rice.  

Serves 4