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Shrimp Creole
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    Shrimp Creole

    For 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
  • a 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 jalapeño chili, or to taste, seeded and chopped fine (wear rubber gloves)
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • two 14- to 16-ounce cans whole tomatoes, drained and chopped coarse
  • 1 1/2 pounds medium shrimp (about 48), shelled and deveined if desired
  • 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 purée 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 jalapeño 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: Gourmet February 1996
    Posted By: You Asked For It; The Anchorage, Beaufort SC
    Post Date: 12/12/97

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