So, are you watching “Treme” on HBO? If not, start. If you hate music, then it’s probably not for you. Or if you hate good writing, strong acting and timely and riveting plot lines, it’s probably not for you either. So never mind.

Anyway, we’re watching it. And it has nothing to do with the fact that my mom is friends with Steve Zahn’s parents and I have a picture of him holding my hand when I was four. Nothing at all. My six degrees (less, actually!) of separation with one of the show’s lead actors is only a little icing on the delectable cake that is “Treme.”

As is our habit, we cooked a big “theme” dinner to go along with the season opener of “Treme,” which we watched on a school night. The dinner had to be practical, then, in execution. I settled on shrimp creole for not only the speed with which I can create it, but also because it is STINKING DELICIOUS. I love to cook with shrimp. They thaw quickly and cook quickly and provide a waistline-friendly source of protein. What’s not to love?

http://www.lawrence.com/users/photos/2012/oct/01/242052/

Weeknight Shrimp Creole
1 lb shrimp, peeled and deveined
2 tablespoons butter or olive oil
2 cups bell peppers and onions (either fresh or frozen) cut into strips
1 can tomato sauce
1 large tomato, diced
2 cloves garlic, minced
1/4 tsp cayenne pepper
1 tsp basil
1 bay leaf
hot sauce, to taste
1/2 c water
1 tablespoon corn starch
salt, to taste
a few dashes of red pepper flakes (to season shrimps)

Heat the butter in a large skillet. Add the peppers, onions and minced garlic to the hot butter and saute until they are soft. The time this takes will vary depending on if you have frozen or fresh. I admit to liking to use the frozen ones when I am short on time. Are they as good? No. Do they suffice? Yes.

Add the tomato sauce and the diced tomato, and simmer. Meanwhile, stir the corn starch into the water and make a slurry. Add it to the tomato sauce mixture and raise the heat to bring it to a boil so it thickens. Add the bay leaf and seasonings and stir.

Sprinkle the shrimp with salt and red pepper flakes. Add them to the sauce mixture and simmer for about four minutes until they are cooked through. Be careful not to overcook.

Serve over hot white rice. Set hot sauces out on the table for people who like it super-spicy. My husband drenched his. To each his own. I prefer to taste my food, but I suppose when it comes to the food of The Big Easy, hot and hotter is the order of the day.