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Wednesday, February 25, 2015

Creole shrimp recipe


    2 Tbsp unsalted butter
    ½ large yellow onion, diced
    1 green bell pepper, seeded and diced
    2 stalks celery, diced
    3 cloves garlic, minced
    ½ tsp salt
    8 oz can tomato sauce
    14 oz can diced tomatoes with green pepper, celery and onion
    1 Tbsp Worcestershire sauce
    ¼ tsp cayenne pepper
    1 bay leaf
    2 lbs medium-sized shrimp, peeled and deveined
    hot sauce to taste
    salt and pepper to taste
    pinch of sugar, optional
    sliced green onion for garnish


    Place a large skillet over medium-high heat and melt butter. When butter is melted, add onion, bell pepper, celery, garlic and ½ tsp salt. Cook 6–8 minutes, stirring often, until veggies begin to soften.
    Add tomato sauce, diced tomatoes with juice, Worcestershire sauce, cayenne pepper and bay leaf then stir to combine. Bring liquid to a boil then reduce heat to low and simmer for 25–30 minutes, stirring occasionally, until tomatoes begin to break down and sauce thickens to about the consistency of ketchup. You can cook longer if you would like a thicker consistency.
    Add peeled and deveined shrimp and increase heat to medium. Cook 5–6 minutes or until shrimp are just cooked through. Remove from heat, discard bay leaf and season to taste with salt and pepper, then add a few dashes of hot sauce for extra spice and a pinch of sugar if it’s a little too tart.
    Serve over steamed rice or cooked grits and garnish with plenty of sliced green onion. Enjoy!

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