Shrimp Creole

I have a confession. Ok, maybe a few. And they all involve the fact that my husband works in NYC, has unpredictable hours, and often leaves me home alone at dinner time. Ok, here goes...

1- I don't cook for myself. I just don't.
2- If for some reason I do cook for myself I make pasta with jarred sauce. Because I'm cool like that.
3- I can eat pasta with jarred sauce 5 times a week. But I don't. Clearly.
4- I prefer to get take out for myself when John's working late.
5- I prefer to eat things that John snubs when he works late... and these things typically are fried. Because John is suddenly too good for anything fried. ::Sigh::

However, recently John found out at 5 he was working late. It followed the predictable pattern of him telling me he'd be out around 6. Come six he said maybe closer to 9. Hmm... so... what to do for dinner? I already had the shrimp defrosted to make this recipe so I decided to actually cook dinner for myself! A real meal! That didn't come from a jar! After I got over the initial shock and accepted that I was actually going to undertake this task I whipped this up. It was awesome. And extremely spicy. It could be the fact that I added wayyyyy more hot sauce than the recipe called for... yeah... that might be part of the reason. Regardless of the spice (which I loved) this recipe was a winner. The flavor was vibrant and really powerful.  John even enjoyed it the next day for lunch... but don't get any ideas... I don't plan to make cooking for myself a habit. ::wink wink::

Source: Adapted from Skinny Taste

(I cut this in half and it was perfect for two people!)

Ingredients:
2 tsp. olive oil
1 medium onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
14 ounce can fire roasted tomatoes
8 oz tomato sauce
1/4 tsp. cajun seasoning
1/4 tsp. cayenne pepper
1 pound shrimp, peeled and deveined
2 tsp. Worcestershire sauce
2-4 tsp. hot sauce
1 medium scallion, sliced
Salt to taste

Directions:
1- In a medium pan heat the oil. Add the onion, bell pepper, and garlic. Saute until soft, about 5-10 minutes.
2- Add the tomatoes, tomato sauce, cajun seasoning, and cayenne pepper. Bring to a boil. Cover, and reduce the heat for 20 minutes.
3- Add the shrimp, Worcestershire sauce, and hot sauce. Stir well. Cook 5-6 minutes, or until the shrimp are cooked though. Season with salt to taste.
4- Add chopped scallion and serve hot.