SHRIMP CREOLE

By gammy

6 SERVINGS

Ingredients

• 2 TABLESPOONS BUTTER (CAN SUBSTITUTE OLIVE OIL)
• 1 SMALL TO MEDIUM ONION, DICED
• 1/2 CUP GREEN BELL PEPPER, DICED
• 1/2 CUP CELERY, DICED
• 2 CLOVES GARLIC, MINCED
• 1 14.5 OUNCE CAN DICED TOMATOES WITH JUICE
• 1 15 OUNCE CAN TOMATO PUREE
• 1 CUP CHICKEN BROTH
• 1/2 CUP (ABOUT 8 LARGE) GREEN OLIVES, DICED
• 2 TEASPOONS WORCESTERSHIRE SAUCE
• 2 TEASPOONS CREOLE SEASONING (MAY SUBSTITUTE CAJUN SEASONING)
• 1 TEASPOON SUGAR
• 1/2 TEASPOON KOSER SALT AND A FEW GRINDS OF THE PEPPER MILL
• 1/2 TEASPOON DRIED THYME LEAVES
• 1/8 TO 1/4 TEASPOON CAYENNE PEPPER
• 1-1/2 POUNDS PEELED AND DEVEINED SHRIMP (FROZEN AND THAWED WORKS WELL)

Preparation

Step 1

IN A LARGE SKILLET, HEAT THE BUTTER OVER MEDIUM HEAT. ADD THE ONION AND SAUTE' UNTIL SOFTENED, ABOUT 2 TO 3 MINUTES MORE. STIR IN THE GARLIC AND COOK UNTIL FRAGRANT ABOUT 30 TO 60 SECONDS.
ADD THE TOMATOES WITH JUICE, PUREE, BROTH, OLIVES, WORCESTERSHIRE, CREOLE SEASONING, SUGAR, SALT AND PEPPER, THYME AND CAYENNE PEPPER. BRING TO A BOIL AND THEN COVER, REDUCE THE HEAT TO LOW AND SIMMER, STIRRING ONCE OR TWICE FOR 20 - 30 MINUTES OR UNTIL THE TOMATOES HAVE BROKEN DOWN AND THE SAUCE HAS THICKENED TO YOUR LIKING.
ADD THE SHRIMP TO THE TOMATO MIXTURE AND COOK (UNCOVERED AND STIRRING OCCASIONALLY FOR EVEN COOKING) FOR ANOTHER 5 TO 6 MINUTES OR UNTIL SHRIMP IS OPAQUE AND JUST COOKED THROUGH.
NOTE:
MAY CHOP VEGETABLES IN ADVANCE AND REFRIGERATE SPICE MIXTURE CAN BE COMBINED IN ADVANCE. OR, PREPARE THE ENTIRE DISH 1 TO 2 DAYS IN ADVANCE AND JUST ADD UNCOOKED SHRIMP WHEN SAUCE IS BEING REHEATED.