"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Shrimp Creole Recipe

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Shrimp Creole image
Shrimp Creole


This recipe for Shrimp Creole, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Tuesday, October 7, 2008


1 large onion
3 tablespoons olive oil
3 garlic cloves, minced
2 16 oz cans whole tomatoes
1 6oz can tomato paste
1 cup dry red wine
1 tablespoon sugar
1 teaspoon red pepper flakes
2 tablespoons dried oregano
1 bay leaf

1 1/2 lbs medium shrimp
Cooked white rice

2 bay leaves,
1 teaspoon paprika,
3/4 teaspoon dried basil,
3/4 teaspoon dried thyme,
3/4 teaspoon salt;
1/2 teaspoon white pepper,
1/2 teaspoon black pepper,
1/2 teaspoon red pepper,
1/2 teaspoon dried oregano.

1 medium onion chopped,
1 celery rib chopped,
1/2 green pepper,
1/2 red pepper chopped,
1 fresh jalapeņo chili,
3 tablespoons olive oil,
2 garlic cloves minced,
2 16 oz cans whole tomatoes drained.

In a large heavy skillet cook onion in oil until softened. Add garlic and cook 1 minute. Add remaining sauce ingredients and salt and pepper to taste. Simmer sauce, stirring occasionally, 45 minutes or until thickened. Remove bay leaf. Puree sauce until smooth. Sauce can be prepared ahead.

In a small bowl mix together seasoning ingredients, set aside. In a heavy pot cook onion, celery, bell peppers and jalapeņo chili in oil, stirring frequently, until softened. Add garlic and cook 1 minute. Add Creole seasoning and cook 1 minute. Add tomatoes and 3 cups of tomato sauce. Simmer and cook 30 minutes. Add shrimp to mixture and simmer 3-5 minutes or until shrimp are cooked through. Serve over white rice with yellow corn bread on side. Garnish with chopped parsley.




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