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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