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.†
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 1/2† teaspoons 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.