Shrimp Creole

In a large glass bowl or resealable bag, marinate shrimp in 2 tablespoons extra virgin olive oil, Creole seasoning, and red pepper for about 1 hour in the fridge.

Heat remaining oil in large skillet or Dutch oven over medium-high heat. Sauté onion, bell pepper, and celery until onions are translucent, about 8 minutes, stirring occasionally. Add garlic and thyme; sauté an additional minute.

Meanwhile, whisk half-and-half and flour in a small bowl until combined. Add mixture to Dutch oven; reduce heat to low. Stir to combine, scraping bottom of pan to get to the fond (brown stuff). Simmer until thickened, about 2 minutes.

Add tomatoes to pan. Simmer an additional 5 minutes, stirring occasionally. Add shrimp mixture to pan; cook for 5 minutes or until shrimp are pink and cooked through.

Remove thyme sprigs. Taste and adjust seasoning as needed. Serve over rice and garnish with green onion.