Shrimp Creole

SHRIMP 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.