Monday, October 26, 2009
Shrimp a la Creole
1/2 onion, chopped
1 carrot, finely chopped
2 strips celery, chopped
1/2 cup dry white wine
4 cups water
Bring to a boil and simmer for an hour. Strain stock into a saucepan and reduce to about 2 cups.
In a large skillet, melt the grease over medium heat and add the next 7 ingredients.
1/3 cup bacon grease (or a mixture of butter and olive oil)
1 medium yellow onion, minced
1 medium red onion, minced
1 green bell pepper, minced
1 red bell pepper, minced
1 anaheim or poblano chile, minced
3 ribs celery, minced
3 cloves garlic, minced
Sauté the vegetables until they are soft and the edges begin to caramelize.
Add the following:
2 bay leaves
1 1/2 teaspoons freshly ground black pepper
2 teaspoons brown sugar
1 teaspoon cayenne pepper
1 teaspoon hot pepper sauce or to taste
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
The reserved 2 cups shrimp stock
3 cups crushed tomatoes (if using fresh tomatoes, run them through a food mill)
1 -6 ounce tomato paste
1 cup ketchup
1/2 teaspoon Alaga cane syrup or dark corn syrup
2 tablespoons Worcestershire sauce
2 tablespoons fresh squeezed lemon juice
Cover and simmer on medium low heat for 1 hour. Check seasonings midway and add salt and pepper to taste.
Add the shrimp, stir well, cover and turn off heat. Let set for 15 to 20 minutes until shrimp are pink throughout.
Serve over a bed of white rice with a sprinkle of fresh parsley and chopped green onions if desired.