Ed Bradley's Shrimp Creole |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This was taken from Leslie Williams Neo-Soul Food cookbook, excellent when served with steamed rice. Ingredients:
3/8 cup unsalted butter (6 tbsp) |
2 1/2 cups finely chopped onions |
2 teaspoons finely minced garlic |
1 cup chopped celery |
3 green bell peppers, choppped into 3/4 inch pieces |
2 jalapeno peppers, seeded and minced |
4 cups cubed tomatoes |
1/4 cup finely chopped fresh parsley leaves |
1 bay leaf |
1 tablespoon hot sauce |
2 lbs medium shrimp, peeled and deveined |
salt and pepper |
Directions:
1. Heat 2 tablespoons of the butter in a saucepan over medium heat and saute onions and garlic for 5 minutes, DO NOT BROWN!
2. Add celery, bell peppers, and jalapenos to the pan and season with salt and pepper to taste. Cook for about 4 minutes, stirring often. Do not let the vegetables become soggy; they should remain crisp.
3. Add the tomatoes, parsley, and bay leaf. Cover and bring to a boil. Simmer for 10 minutes and stir in the Hot Sauce. Remove the Bay Leaf.
4. Heat the remaining 4 tablespoons of butter into a frying pan and saute the shrimp over high heat for 1 minute. Pour the tomato mixture over the shrimp, stir well, and bring just to a boil. Remove from heat and serve with rice and lemon wedges as a garnish.
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