Restaurant Recipes
The Anchorage Shrimp Creole
Yield: 4 to 6 servings
Ingredients
Tomato Sauce
- 1 large onion, chopped
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 1/2 (14 to 16 ounce) cans whole tomatoes, including juice
- 1 (6 ounce) can tomato paste
- 1 cup dry red wine
- 1 tablespoon granulated sugar
- 1 teaspoon dried hot red pepper flakes, or to taste
- 2 teaspoon dried oregano, crumbled
- 1 bay leaf
Creole Seasoning
- 2 bay leaves
- 1 teaspoon paprika
- 3/4 teaspoon dried basil, crumbled
- 3/4 teaspoon dried thyme, crumbled
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon dried oregano, crumbled
Shrimp Mixture
- 1 onion, chopped
- 1 celery rib, chopped
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1 fresh jalapeno chile, or to taste, seeded and chopped fine (wear rubber gloves)
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 2 (14 to 16 ounce) cans whole tomatoes, drained and chopped coarse
- 1 1/2 pounds medium shrimp (about 48), shelled and deveined if desired
- Accompaniment: cooked rice
- Garnish: 1/4 cup packed fresh parsley leaves, washed well, spun dry, and chopped
Instructions
Tomato Sauce
- In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add remaining sauce ingredients and salt and pepper to taste and simmer sauce, stirring occasionally, 45 minutes, or until thickened. Discard bay leaf and in a food processor puree sauce until smooth. Tomato sauce may be prepared up to this point 2 days ahead and chilled, covered.
Creole Seasoning
- In a small bowl stir together Creole seasoning ingredients.
Shrimp Mixture
- In a large heavy saucepan cook onion, celery, bell peppers, and jalapeno in oil over moderate heat, stirring frequently, until softened. Add garlic and cook 1 minute. Add Creole seasoning and cook, stirring, 1 minute. Add tomatoes and 2 cups sauce and simmer, stirring occasionally, 30 minutes. Creole sauce may be prepared up to this point 1 day ahead and chilled, covered. Bring Creole sauce to a simmer before proceeding.
- Discard bay leaves and add shrimp to Creole sauce. Simmer mixture, stirring occasionally, 3 minutes, or until shrimp are cooked through.
- Serve Shrimp Creole over rice, garnished with parsley.
Attribution
The Anchorage - Beaufort, South Carolina