My Turn to Wear the Chef's Hat, or Like Father, Like Daughter

I have grown up watching and helping my dad cook. He does it so effortlessly and has cooked us dinner every night since I can remember. When I was about 4 and my sister 2, we blasted music from an old stereo while I danced on the kitchen table with my sister as my dad cooked up dinner with a paper chef’s hat on and my mom filmed our soon-to-be favorite home video. Dinner was the most important time of the day, and some of my most favorite memories come from those family get-togethers.

When my dad found out that I wanted him and my mom to join my four best friends from college for dinner, he ran off to find something appropriate to wear. What he returned with was a suit jacket, collared shirt, and tie … but he had left his cargo shorts and slippers on. “No one’s going to tell while I’m sitting down eating!” he yelled, trying to justify his outfit. We laughed, and I secretly found it perfect.

With just a hint of Southern spice and a light tomato broth over white rice, this recipe was an easy crowd pleaser. We passed the rice and shrimp creole around, making sure that everyone had enough shrimp with their tomatoes, green pepper, and onions. I shared stories about my experience with The Garden-Fresh Cookbook and my friends filled me in on classes they were taking and plans for the summer.

Looking at where we were sitting 18 years later, with me as the cook and my dad as the comedic relief with his goofy outfit, I had never felt more proud at what I had accomplished … not to mention that the food was delicious!

This dish is so easy and full of flavor. Try this for your next dinner! If you don’t have the time or patience to devein your own shrimp, look for raw shrimp that are already deveined. Let the shrimp simmer while you toss a delicious salad like Spinach With Strawberries for a perfect spring dish!

Shrimp Creole

A dish with Southern origins; serve over a bed of fluffy white rice

2 tablespoons butter
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic, minced
2 cups stewed tomatoes
1/8 teaspoon paprika
salt and pepper, to taste
1 pound raw shrimp, peeled and deveined

In a large, heavy skillet, melt the butter over medium heat. Add the onion, green pepper, and garlic and sauté until the pepper is tender, about 5 minutes. Add the tomatoes and seasonings and simmer for 5 minutes. Add the shrimp and simmer for 10 minutes. Serve hot. Makes 6 servings.