SHRIMP OR CHICKEN CREOLE

By gammy

THIS SAUCE CAN BE USED ON SCALLOPS, OTHER FISH OR GREEN VEGETABLES

Ingredients

• 1 POUND UNCOOKED SHRIMP, SHELLS REMOVED
• OR SAME QUANTITY SKINLESS BONELESS CHICKEN
• 1 CUP ONION, THINLY SLICED
• 1/4 CUP MUSHROOMS THINLY SLICED
• 2 TABLESPOONS GARLIC, FINELY MINCED
• 1 CUP CHOPPED CELERY
• 1 GREEN PEPPER, SLICED
• 14.5 OUNCE LOW SODIUM TOMATOES
• 8 OUNCE LOW SODIUM TOMATO SAUCE
• 1/2 CUP DRY WHITE WINE OR VERMOUTH
• 1/2 TEASPOON CRUSHED HOT PEPPER FLAKES
• DASH CAYENNE
• 1-2 TEASPOON WORCESTERSHIRE SAUCE
• 2 BAY LEAVES
• JUICE OF 1/2 LEMON (IF USING SHRIMP)
• FRESHLY GROUND PEPPER
• 2 TABLESPOONS FINELY CHOPPED PARSLEY

Details

Servings 4

Preparation

Step 1

REMOVE SHELLS AND VEINS FROM SHRIMP - OR CUT CHICKEN INTO 1-1/2 INCH CUBES. IN A DEEP HEAVY PAN, ADD THE ONION PLUS ABOUT A TABLESPOON OF WATER. COVER PAN AND SWEAT ONIONS ON LOW HEAT, STIRRING OCCASIONALLY, ADDING ADDITIONAL SPOONFULS OF WATER TO KEEP ONIONS FROM STICKING AND BURNING. WHEN ONION IS WILTED, ADD MUSHROOMS AND GRADUALLY RAISE HEAT TO MEDIUM AS MUSHROOMS BEGIN TO COOK AND GIVE OFF THEIR MOISTURE. ONCE MUSHROOMS ARE WILTED AND ANY LIQUID FROM THEM HAS EVAPORATED, ADD GARLIC AND CELERY AND COOK FOR ABOUT 1 MINUTE.
ADD PEPPERS AND COOK 5 MINUTES, STIRRING OCCASIONALLY. ADD THE TOMATOES, TOMATO SAUCE, WINE, HOT PEPPER FLAKES, CAYENNE, WORCESTERSHIRE SAUCE, BAY LEAVES AND PEPPER. SIMMER APPROXIMATELY 30 MINUTES, ADDING WATER AS NECESSARY. YOU MAY REFRIGERATE THE SAUCE AT THIS POINT OR CONTINUE WITH THE RECIPE IF PLANNING TO SERVE THE SAME NIGHT.

AFTER THE SAUCE HAS SIMMERED 30 MINUTES ADD WASHED SHELLED AND DEVEINED SHRIMP TO THE PAN AND COOK EVENLY. WHEN SHRIMP ARE UNIFORMLY PINK, SPRINKLE WITH LEMON JUICE, MIX, SPRINKLE WITH FINELY CHOPPED PARSLEY AND SERVE.

IF USING CHICKEN, WHILE THE SAUCE IS SIMMERING, PREHEAT ANOTHER SKILLET AND ADD
HALF THE CHICKEN, TOPPED WITH A GENEROUS SPRINKLING OF FRESHLY GROUND PEPPER. COOK, STIRRING OCCASIONALLY JUST UNTIL THE PIECES COOK THROUGH AND ARE LIGHTLY BROWNED. DO NOT OVERCOOK. TRANSFER THE CHICKEN TO ANOTHER DISH WHILE YOU COOK THE REMAINING CHICKEN. WHEN ALL ARE DONE, RETURN ALL CHICKEN TO THE SKILLET AND TOP WITH THE CREOLE SAUCE. STIR TO BLEND AND SIMMER TOGETHER FOR ABOUT 1 MINUTE. SPRINKLE WITH FINELY CHOPPED PARSLEY AND SERVE WITH A PORTION OF RICE AND VEGETABLES.