Shrimp Creole

One of the most beloved Creole dishes, Shrimp Creole, has a sauce that can be made several days ahead; when itís time to serve, it is simply warmed and the shrimp are added.

 

6 servings

 


1/4††† cup vegetable oil

1††††††† large onion, chopped

1††††††† green bell pepper, chopped

3††††††† stalks celery, finely chopped

2††††††† cloves garlic, chopped

†††††††††

10 to 12†††††† large Roma tomatoes, peeled and chopped

1 1/2teaspoons salt

1/2††† teaspoon cayenne pepper

1/4††† teaspoon freshly ground black pepper

1/4††† teaspoon ground white pepper

1††††††† teaspoon dried thyme leaves

1††††††† teaspoon dried basil

3/4††† teaspoon sugar

2††††††† bay leaves

2††††††† tablespoons tomato paste

†††††††††

1††††††† pound raw shrimp, deveined, peeled, and tails off

1/2††† cup green onions, chopped

1/4††† cup fresh parsley, chopped

 

Heat the oil in a large, deep skillet.Add the onion, green pepper, celery, and garlic and cook over medium-low heat, stirring occasionally, until the vegetables are tender.Add the tomatoes, salt, peppers, thyme, basil, sugar, and bay leaves.Bring to a boil, then turn down and simmer until thickened.Stir in the tomato paste and cook 5 more minutes.This is the basic sauce and can be made 3-4 days ahead and refrigerated.

†††† When ready to serve, heat the sauce to boiling, turn heat down and stir in the shrimp.Cook on low until the shrimp turn pink; do not overcook.

†††† Spoon the shrimp Creole over rice and sprinkle with green onions and parsley.