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| SHRIMP CREOLE 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 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, well washed, spun dry, and chopped 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. 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. Serves 4 to 6. |
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