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    Shrimp Creole

    List of Ingredients




    Shrimp Creole

    For the tomato sauce:

    1 large onion, chopped
    3 tablespoons olive oil
    3 garlic cloves, minced
    2 1/2 small cans (14 to 16 ounces each) whole tomatoes
    including juice
    1 6-ounce can tomato paste
    1 cup dry red wine
    1 tablespoon sugar
    1 teaspoon dried hot red pepper flakes, or to taste
    2 teaspoons dried oregano, crumbled
    1 bay leaf

    For Creole seasoning:

    2 bay leaves
    1 teaspoon paprika
    3/4 teaspoon dried basil, crumbled
    3/4 teaspoon dried thyme, crumbled
    3/4 teaspoon salt
    1/2 teaspoon freshly ground white pepper
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon cayenne
    1/2 teaspoon dried oregano, crumbled

    1 onion, chopped
    1 celery rib, chopped
    1/2 green bell pepper, chopped
    1/2 red bell pepper, chopped
    1 fresh jalape?o chili, or to taste, seeded and chopped fine
    (wear rubber gloves, do not touch your eyes or nose)
    3 tablespoons olive oil
    2 garlic cloves, minced
    2 14- to 16-ounce cans whole tomatoes, drained and chopped
    coarse
    1 1/2 pounds medium shrimp (about 48), shelled and deveined if
    desired

    Accompaniment: cooked rice

    Garnish: 1/4 cup packed fresh parsley leaves, washed well, spun
    dry, and chopped

    Make tomato sauce:

    In a large heavy skillet cook onion in oil over moderate heat,
    stirring, until softened. Add garlic and cook, stirring, 1
    minute. Add remaining sauce ingredients and salt and pepper to taste and
    simmer sauce, stirring occasionally, 45 minutes, or until thickened.
    Discard bay leaf and in a food processor pur?e sauce until smooth.
    Tomato sauce may be prepared up to this point 2 days ahead and chilled,
    covered.

    Make Creole seasoning:

    In a small bowl stir together Creole seasoning ingredients.

    In a large heavy saucepan cook onion, celery, bell peppers, and
    jalape?o in oil over moderate heat, stirring frequently, until
    softened. Add garlic and cook 1 minute. Add Creole seasoning and
    cook, stirring, 1 minute. Add tomatoes and 2 cups sauce and simmer,
    stirring occasionally, 30 minutes.

    Creole sauce may be prepared up to this point 1 day ahead and
    chilled, covered. Bring Creole sauce to a simmer before proceeding.

    Discard bay leaves and add shrimp to Creole sauce. Simmer
    mixture, stirring occasionally, 3 minutes, or until shrimp are cooked
    through.

    Serve shrimp Creole over rice, garnished with parsley.

    From: The Anchorage, Beaufort SC

    Recipe




 

 

 


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