Shrimp a La Creole
"Justin Wilson's recipe, which irreverently, contains no celery. So much for the trinity theory."
photo by PalatablePastime
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 2 tablespoons olive oil
- 2 cups chopped onions
- 1⁄4 cup chopped bell pepper
- 1 cup chopped fresh parsley
- 1⁄2 cup dry white wine
- 4 cups chopped fresh tomatoes or 4 cups canned tomatoes
- 1 tablespoon minced garlic
- 1 tablespoon Worcestershire sauce
- 1 cup tomato sauce
- salt
- 1⁄2 teaspoon crushed dried mint
- ground cayenne pepper or louisiana hot sauce
- 2 lbs raw peeled shrimp
directions
- Saute onions bell pepper and parsley in oil until the onions become translucent.
- Stir in the wine, tomatoes, garlic, Worcestershire sauce, mint, salt and pepper, bringing to a boil. Reduce heat, cover and simmer for about an hour over low heat or until the tomatoes break down into sauce.
- Add the shrimp and cook until the shrimp become opaque and not quite "tightly" curled, a few minutes more.
- Serve with hot cooked rice, cooked noodles, or as an omelet filling.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
