Shrimp Creole

By rickfanciullo

Ingredients

• 5 pounds jumbo Louisiana or wild American Shrimp, peeled and de-veined.
• 1 tsp salt
• Freshly ground black pepper.
• 1 tbs minced lemon grass
• 1/2 EVOO, divided
• 3 yellow onions, diced
• 10 cloves garlic, thinly sliced
• 1 rib celery, diced
• 1 bell pepper, seeded and diced - any color
• 5 pounds overripe tomatoes, peeled, seeded, chopped
• 1 bay leaf
• 1/4 tsp ground allspice
• 1 tbs red pepper flakes
• Chopped leaves (2) basil
• Leaves 1 sprig of mint, chopped
• Sugar, optional
• 2 cups long grain rice, cooked

Details

Servings 12

Preparation

Step 1

1. Put shrimp in a large bowl; season with salt and pepper. Mix in the lemon grass.
2. Heat 1/4 cup EVOO in a large deep skillet over medium heat. Add the shrimp; cook, stirring and tossing until they turn pink - 2 minutes. Remove from shrimp and set aside.
3. Add remaining EVOO, onions, garlic, celery and bell pepper. Cook, stirring for 2 minutes. Add the tomatoes. Reduce heat to medium low. Heat to simmer; add bay leaf, allspice and red pepper flakes. Simmer 10 min
4. Put shrimp back in pan and add the basil and mint. Cook until warm - 2 minutes.
5. Season with salt and pepper. Taste - if to tart add sugar. Remove bay leaf and pour over rice.