Even gourmets use tasty canned tomatoes

Beverly writes: On a cruise to Alaska last summer, I decided to attend a cooking class taught by the ship's executive chef, Thomas Ulrich. I rarely do anything "gourmet," and so I figured maybe I'd get inspired to cook something fancy for a change.

I scribbled notes while the activities director detailed the ingredients that Chef Ulrich expertly stirred into his shrimp dish. Suddenly, the emcee seemed befuddled.

"Is that CANNED tomatoes you're using?" he asked.

"Hey — I've only got 20 minutes here!" came the chef's definitive reply.

I had to laugh. It appears that sometimes being a gourmet chef isn't so different from being a desperate cook, and we all know a pantry stocked with canned tomatoes is key to a desperate cook's survival. Now, with all of the new types of canned tomatoes accented with tasty additions — such as onions, garlic, basil, Mexican seasonings and such — we tend to keep several kinds on hand at all times. The advantage of these seasoned tomatoes is that the flavor boosters eliminate the "raw" taste you find with plain. This means you don't have to simmer so long to get a gourmet sauce.

The cruise cooking class did inspire me after all. I went home and whipped up my own gourmet shrimp dish — today's Shrimp Creole on the Spot — in 20 minutes flat. Chef Ulrich would be proud.

Menu: Shrimp Creole on the Spot

Spinach salad

Crusty rolls

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SHRIMP CREOLE ON THE SPOT

Start to finish: 20 minutes

Cook's note: If your grocery store doesn't stock fish-flavored bouillon cubes, ask the manager to order them. Or you can just leave it out and add a bit of salt to taste, if necessary.

1 cup long-grain rice

1 teaspoon olive oil

1 large onion (for about 1 cup chopped)

2 medium ribs celery (for about 1 cup chopped)

1 medium green bell pepper (for about 1 cup chopped)

1 tablespoon Worcestershire sauce

2 teaspoons bottled minced garlic

1 teaspoon Cajun seasoning, such as Paul Prudhomme's Seafood Magic

1 bay leaf