Shrimp Creole
This is an old favorite. Twenty years ago my Mother published this recipe in a club cookbook, renewing it's popularity among family and friends. I'm always inspired to make this when the weather begins to cool down a bit.
This is my updated version:
2 tablespoons olive oil
1 1/2 cups chopped celery
3/4 cup chopped onion
3 large cloves garlic, minced (or pressed)
1 1/2 cups diced green pepper
1 pint (about 2 cups) stewed tomatoes
1, 8 oz. can tomato sauce
1/3 cup good dry white wine
1 tablespoon chili powder
1 tablespoon Worcestershire sauce1 large or 2 small bay leaves
1/2 teaspoon kosher salt
1 tablespoon sugar
Tabasco sauce (a few good shakes)
1 teaspoon crushed red pepper flakes (to your taste)
1 lb. cleaned shrimp (small or medium)
In a large pot, saute celery onion and garlic in oil.
Add all remaining ingredients except shrimp.
Simmer, (uncovered) for 45 minutes.If the sauce seems a little thin: thicken it with a slurry of cornstarch and a little more wine.
Add shrimp and cook for another three to five minutes, until shrimp is no longer pink - Do not step away from the pot at this point, as the shrimp will cook fast and tend to get tough when overcooked.Serve on a bed of rice.
* I like to serve this with sweet corn muffins with jalapenos.
For a special occasion have pecan pie for dessert with a cup of coffee brewed with chicory.
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