Shrimp Creole

4 cups water
1 pound fresh shelled shrimp
1/3 cup chopped onion
1/3 cup chopped green pepper
1 chicken bouillon cube
1 28-ounce can cut tomatoes
1/4 teaspoon hot pepper sauce
1 teaspoon sugar
1 teaspoon dried thyme ( crushed )
1/4 cup choped parsley
2 tablespoons cornstarch
2 cups cooked white rice

Prepare your recipe:
In a large saucepan bring the 4 cups water to a boil and then add shrimp.Simmer for 2 to 3 minutes or until shrimp turn pink drain and set aside. In a skillet combine the onion, green pepper, and 1/4 cup water. Bring to a boil reduce heat then cover and simmer for 3 to 4 minutes until crisp-tender. Stir in undrained tomatoes, sugar, thyme, bouillon cube and hot pepper sauce. Simmer uncovered for 8 to 10 minutes. Combine cornstarch and 1/4 cup water; stir into skillet. Cook and stir over medium heat until thickened. Cook and stir for 2 minutes more. Add shrimp heat throughout. Combine rice and parsley. Serve shrimp mixture over your rice.
Serves 4

Quick and Easy Recipe
Crab and Asparagus Bake

Recipe ingredients:
1 10-ounce package frozen cut asparagus
1 cup sliced fresh mushrooms
1/3 cup finely chopped onion
1 tablespoon olive oil
1 tablespoon cornstarch
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Dash pepper
1 cup skim milk
8 ounces fresh or frozen crabmeat ( drained )
2 tablespoons grated Parmesan cheese

Prepare your recipe:
Cook asparagus according to package directions drain and set aside. In a medium saucepan cook mushrooms and onion in olive oil until tender.Stir in cornstarch, salt, nutmeg, and pepper. Stir in milk and cook while stirring until thickened. Stir in crab and asparagus. Spoon mixture into four individual casserole dishes. Sprinkle Parmesan cheese on top of casseroles. Bake in a 400° oven for 10 to 12 minutes or until cheese is browned.
Serves 4.

Crab cakes with tomatoes
Recipe ingredients:

1 slightly beaten egg
1/2 cup plain yogurt
2 tablespoons mayonnaise
1 teaspoon prepared mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon paprika
1/8 teaspoon pepper
1 pound crabmeat ( drained and flaked )
1 tablespoon chopped fresh parsley
1/4 cup finely crushed saltine crackers
1 medium tomato ( sliced )

Prepare your recipe:
In a medium mixing bowl combine slightly beaten egg and 1/4 cup, 1/2 of the yogurt, mayonnaise and parsley.Add Worcestershire sauce, mustard, pepper and paprika. Stir in crabmeat and crushed crackers. With your hands, shape your crab mixture into four 4-inch patties. Spray a baking pan with nonstick spray. Arrange patties in pan. Broil for 10 to 15 minutes or till lightly browned. Serve crab cakes on tomato slices with remaining yogurt.
Serves 4