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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 large onion, chopped |
3 tablespoons olive oil |
3 garlic cloves, minced |
2 1/2 small cans (14 to 16 ounces each) whole tomatoes including juice |
a 6-ounce can tomato paste |
1 cup dry red wine |
1 tablespoon sugar |
1 teaspoon dried hot red pepper flakes, or to taste |
2 teaspoons dried oregano, crumbled |
1 bay leaf |
2 bay leaves |
1 teaspoon paprika |
3/4 teaspoon dried basil, crumbled |
3/4 teaspoon dried thyme, crumbled |
3/4 teaspoon salt |
1/2 teaspoon freshly ground white pepper |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon cayenne |
1/2 teaspoon dried oregano, crumbled |
1 onion, chopped |
1 celery rib, chopped |
1/2 green bell pepper, chopped |
1/2 red bell pepper, chopped |
1 fresh jalapeño chili, or to taste, seeded and chopped fine (wear rubber gloves) |
3 tablespoons olive oil |
2 garlic cloves, minced |
two 14- to 16-ounce cans whole tomatoes, drained and chopped coarse |
1 1/2 pounds 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 |
Directions:
1. Make tomato sauce: 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.
2. Make Creole seasoning: In a small bowl stir together Creole seasoning ingredients.
3. 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.
4. Discard bay leaves and add shrimp to Creole sauce. Simmer mixture, stirring occasionally, 3 minutes, or until shrimp are cooked through.
5. Serve shrimp Creole over rice, garnished with parsley.
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