Shrimp CreoleSHRIMP CREOLE Who doesn’t like Creole cuisine? I so enjoy the French foundations kicked up a notch with fresh spices. Here is one of my favorite recipes: Tomato Sauce 1 large onion, chopped 2 tbsp. olive oil 3 garlic cloves, minced 1 large can whole tomatoes with juice 1 cup red wine 1 tbsp. sugar 1 tsp. dried hot pepper flakes 2 tsp. dried oregano 1 bay leaf Sauté onion in oil over moderate heat until softened. Add garlic and cook a minute. Add remaining ingredients and simmer for 45 minutes. Discard bay leaf and puree in food processor. Creole seasoning 2 bay leaves 1 tsp. paprika ¾ tsp. dried basil ¾ tsp. dried thyme ¾ tsp. salt ½ tsp. black pepper ½ tsp. cayenne ½ tsp. dried oregano Stir all ingredients together. Etufee 1 celery rib, chopped ½ green pepper, chopped ½ red pepper, chopped 1 jalapeno or to taste, seeded and chopped 2 tbsp. olive oil 2 garlic cloves, minced 1 large can whole tomatoes, drained and chopped 1 ½ lbs. shrimp, shelled and deveined In a large and heavy saucepan sauté onion and peppers in oil until softened. Add seasoning and cook, stirring, a minute. Add tomatoes and 2 cups tomato sauce and simmer, stirring occasionally, 30 minutes. Discard bay leaves and add shrimp. Simmer 3 minutes or until shrimp is cooked through.
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