The Anchorage Shrimp Creole

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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


  1. 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.
  2. Creole Seasoning: In a small bowl stir together Creole seasoning ingredients.
  3. 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.
  4. Discard bay leaves and add shrimp to Creole sauce. Simmer mixture, stirring occasionally, 3 minutes, or until shrimp are cooked through.
  5. Serve Shrimp Creole over rice, garnished with parsley.

Serves 4 to 6.

Source: The Anchorage - Beaufort, South Carolina

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