Louisiana Style Shrimp Creole
Ingredients
1 lrg onion, chopped
3 tablespoons olive oil
3 clv garlic, minced
2 1/2 smalls 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
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
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 fresh jalapeno chili, or to taste, seeded and chopped fine
3 tablespoons olive oil
2 clv garlic, 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
Preparation
1
Accompaniment: cooked rice:Garnish: 1/4 cup packed fresh parsley leaves, washed well, spun dry, and chopped
2
Preparation - 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 puree sauce until smooth. Tomato sauce may be prepared up to this point 2 days ahead and chilled, covered.
4
In a large heavy saucepan cook onion, celery, bell peppers, and jalapeno 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.
5
Tools
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Yield:
4.0 servings
Added:
Monday, January 4, 2010 - 12:05am
