Shrimp Creole

By á-25087

The flavors and seasoning in this Shrimp Creole recipe are perfect! Serve over rice and garnish with parsley.

Ingredients

• TOMATO SAUCE:
• 1 large onion, chopped
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 2 1/2 (14 - 16 ounce) cans 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
• 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
• 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
• Accompaniment: cooked rice
• Garnish: 1/4 cup packed fresh parsley leaves, washed well, spun dry, and chopped

Preparation

Step 1

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.