SHRIMP CREOLE FOOD



Shrimp Creole image

Categories     Garlic     Herb     Tomato     Mardi Gras     Shrimp     Spice     Bell Pepper     Winter     Jalapeño     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 32

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

Steps:

  • Mix oil and flour in large saucepan. Cook on medium heat 6 to 8 min. or until browned, stirring constantly.
  • Add green pepper, celery and garlic; cook and stir 4 min. or until tender. Stir in salsa and tomato sauce; simmer 10 min., stirring occasionally.
  • Stir in shrimp; cook an additional 6 to 8 min. or until shrimp are cooked through. Serve over rice.

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