The Anchorage Shrimp Creole


No Photo

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

  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

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry