When you grow up in New Orleans, you learn that there are foods that are practically religion. Rice has to be white. Beans are red and made on Monday. And there's the so-called holy trinity of onions, bell pepper and celery, the basis for etouffee, gumbo and jambalaya. <br /> <br />Shrimp Creole is usually a stew-type of dish made with canned tomatoes, generally in the winter. It's warm and homey and delicious. I wanted to capture the flavors, but make the dish with fresh ingredients--cherry and grape tomatoes, fresh herbs, and a light brothy sauce. This is a summer version of shrimp creole, one that is pretty enough for a dinner party, and quick and easy enough for a week night meal. <br /> <br />You'll notice that I didn't use celery. I don't like cooked celery, but feel free to add it for authenticity.

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