Directions: |
Directions:If you are using fresh tomatoes, drop them three or four at a time into a pan of boiling water and remove them after 15 seconds. Run cold water over them and peel them with a small sharp knife. Cut out the stems, then slice the tomatoes in half crosswise, and squeeze the halves gently to remove the seeds and juice. Chop the tomatoes coarsely. (Canned tomatoes need only be thoroughly drained and chopped.)
Shell the shrimp. Devein them by making a shallow incision down the back with a small sharp knife and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp in a colander set under cold running water and spread them on paper towels to drain.
In a heavy 4- to 5-quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions, green peppers, celery and garlic and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft and translucent but not brown.
Stir in the tomatoes, water, bay leaves, paprika, red pepper and salt and bring to a boil over high heat. Reduce the heat to low, cover the casserole partially and, stirring occasionally, simmer the mixture for 20 to 25 minutes, or until it is thick enough to hold its shape almost solidly in a spoon. Stir in the shrimp and continue to simmer, partially covered, for about 5 minutes longer, or until they are pink and firm to the touch.
Stir the cornstarch-and-water mixture once or twice to recombine it, and pour it into the casserole. Stir over low heat for 2 or 3 minutes, until the sauce thickens slightly. Pick out and discard the bay leaves, then taste the sauce for seasoning.
Serve the shrimp Creole at once, directly from the casserole, accompanied by the rice in a separate bowl. Or, if you prefer, mound the rice on a deep heated platter and ladle the shrimp Creole around it. |
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