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SHRIMP CREOLE
This is my own version of authentic shrimp creole--it's a really wonderful satisfying dish that we have about twice a month!! The easiest shrimp to use are the cooked large frozen shrimp in the grocery store---just thaw and pull off the tails before seasoning! This is easy to double for a larger group.
Serves: 2-3

1 tablespoon extra virgin olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 clove garlic -- minced
Kosher salt and fresh ground pepper
1/4 teaspoon cayenne, or to taste
1 tablespoon Creole Seasoning (Tony Chachere's)
2 tablespoons tomato paste
1/2 cup dry white wine
1 can diced totmatoes (14.5 oz.) -- drained
1 can tomato sauce (8 oz.)
3 tablespoons chopped fresh parsley
1 bay leaf
Dash Worcestershire sauce
Dash Tabasco sauce
1 pound large shrimp, peeled, deveined, no tails -- barely cooked
1 teaspoon Old Bay Seafood Seasoning
Hot cooked rice
Chopped green onions to garnish

In a large heavy saucepan, heat oil over medium-low heat. Add onions, celery, green pepper and garlic. Sprinkle with a little salt and pepper to bring out the flavor; cook and stir over medium-low 4-5 minutes or until soft but not browned. Season with cayenne and Creole seasoning.

Stir in tomato paste. Add wine and mix well. Add tomatoes and tomato sauce and mix well. Stir in Worcestershire sauce and Tabasco sauce, and bring to a simmer. Partially cover and simmer about 25-30 minutes or until slightly thickened.

Season shrimp with Old Bay Seafood Seasoning and stir them into the tomato mixture and just heat through until the shrimp are fully cooked but not toughened, about 3 minutes. Serve over hot cooked rice, garnished with chopped green onions.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved