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Post by Jay on Feb 25, 2004 13:05:50 GMT -6
Shrimp Creole
INDREDIENTS: 2 tablespoons canola oil or extra virgin olive oil 1/2 cup onion, chopped 1/2 cup green bell pepper, chopped 1/4 cup celery, chopped 2 cloves garlic, minced 1 teaspoon creole seasoning 1/4 teaspoon cayenne pepper to taste 1 14.5 ounce can of diced tomatoes, undrained 1/4 cup white wine, water, tomato juice, or tomato sauce 1 Bay Leaf 1 pound fresh, raw Shrimp, cleaned, shelled, and de-veined sliced green onion and chopped fresh parsley
DIRECTIONS: Heat oil over medium heat and sauté vegetables until tender, about 4-5 minutes. Add cloves. Cook one minute more. Sprinkle vegetables with creole seasoning and cayenne pepper. Stir mixture thoroughly. Add diced tomatoes and white wine, water, tomato juice, or tomato sauce. Add bay leaf. Bring mixture to a boil. Cover, reduce heat to low and simmer 10 minutes. Add shrimp. Simmer, covered, 4-5 minutes or until shrimp is opaque. Remove bay leaf and discard. Check seasoning and add salt and pepper and additional spice to taste. (Some Louisiana cooks swear by adding a pinch of sugar and a dash of hot sauce at the end of the dish.)
To serve: Spoon Dirty Rice into low bowl or plate and top with Shrimp Creole. Sprinkle chopped green onion and parsley over top and serve. Don't forget a bottle of hot sauce for the table!
Yield: 4 dinner servings Jay
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