Sunday, September 14, 2008

Shrimp Creole

My dad, a.k.a. MOD Master Chef, can cook up a mean Shrimp Creole. Whenever he brings leftovers into work he always says "the buzzards were out again".

1 ¼ cup onion
¾ cup green bell pepper
½ cup celery
1 poblano pepper, roasted, peeled, seeded
2-3 Tbsp. garlic, minced
2 bay leaves
½ tsp. cayenne pepper
¼ tsp. dried thyme
1 ½ Tbsp. Cajun seasoning
2 tsp. Worcestershire sauce
1 Tbsp. Tabasco or other hot sauce
1 Tbsp. brown sugar
1 tsp. kosher salt
10-15 grinds fresh black pepper
1 14 oz. can tomato sauce
1 14 oz. can diced tomatoes in liquid
3 Tbsp. tomato paste
½ cup chili sauce
½ cup red wine
chicken stock to thin sauce
1 lb shrimp (can substitute cooked, diced chicken if desired)
3 Tbsp. olive oil

Chop the onion, bell pepper, celery and poblano. In large skillet, sauté onion, bell pepper and celery until tender. Add garlic and poblano pepper, sauté two more minutes. Add remaining ingredients, except shrimp, stir thoroughly, cover and simmer slowly for 45 minutes, stirring occasionally. Use chicken stock to thin sauce to desired consistency. Check seasonings several times. To finish, remove bay leaves, add shrimp, cook just until pink. Remove from heat. Serve over hot rice, garnished with chopped green onion or parsley, accompanied by extra hot sauce, garlic bread and your favorite cold beverage. Hoooeeeeeeee!

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