The Anchorage-style Shrimp Creole

Tomato Sauce Ingredients:
  • 1 large onion, chopped
  • 3 Tbsp olive oil
  • 3 garlic cloves, minced
  • 2 1/2 (14 to 16 oz.) cans whole tomatoes, including juice
  • 1 (6 oz.) can tomato paste
  • 1 cup dry red wine
  • 1 Tbsp granulated sugar
  • 1 tsp dried hot red pepper flakes, or to taste
  • 2 tsp dried oregano, crumbled
  • 1 bay leaf
Creole Seasoning Ingredients:
  • 2 bay leaves
  • 1 tsp paprika
  • 3/4 tsp dried basil, crumbled
  • 3/4 tsp dried thyme, crumbled
  • 3/4 tsp salt
  • 1/2 tsp freshly ground white pepper
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp cayenne
  • 1/2 tsp dried oregano, crumbled
Shrimp Mixture Ingredients:
  • 1 onion, chopped
  • 1 celery rib, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 fresh jalapeño chile, or to taste, seeded and chopped fine (wear rubber gloves)
  • 3 Tbsp olive oil
  • 2 garlic cloves, minced
  • 2 (14 to 16 oz.) cans whole tomatoes, drained and chopped coarse
  • 1 1/2 lbs. 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
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Creole Seasoning Preparation:

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 purée sauce until smooth. Tomato sauce may be prepared up to this point 2 days ahead and chilled, covered.

Shrimp Mixture Preparation:

In a small bowl stir together Creole seasoning ingredients.

Preparation:

In a large heavy saucepan cook onion, celery, bell peppers, and jalapeño 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.

Discard bay leaves and add shrimp to Creole sauce. Simmer mixture, stirring occasionally, 3 minutes, or until shrimp are cooked through.

Serve Shrimp Creole over rice, garnished with parsley.

Makes: 4 to 6
Source:
Submitted by: Recipe Group Member
Date:



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