Spicy Creole Shrimp

Photo: Martine Alphonse

Ingredients

3 pounds medium shrimp- peeled, deveined

2 cups chicken broth

cup vegetable oil

2 onions, chopped

2 strips celery, chopped

1 tablespoon minced garlic

1 large green bell pepper, chopped

2 bay leaves

salt to taste

1 1/2 teaspoons freshly ground black pepper

2 teaspoons brown sugar

1 teaspoon cayenne pepper

1 teaspoon hot pepper sauce

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

4 tomatoes, chopped

2 cups canned tomato sauce

1 cup chopped green onion

Preparation

In a heavy skillet, melt grease over medium heat.

Add the onions, celery, garlic and green bell pepper FYI - onions, celery & green bell pepper are known as the Holy Trinity in Cajun & Creole cooking.

Sauté until soft and beginning to caramelize around the edges

Add the bay leaves, salt, black pepper, brown sugar, cayenne pepper,

Add hot sauce, and chicken broth. Bring to a boil

Add crushed rosemary, crushed thyme, crushed basil

Add tomatoes, and tomato sauce.

Cover and simmer over medium heat, stirring occasionally, for 30 minutes.

Add the cleaned and deveined shrimp. Stir, cover and turn off the heat.

Let the shrimp sit for 15 to 20 minutes or until pink throughout.

Sprinkle the green onions on top.

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About

Here is a Creole favorite: shrimp in spicy red gravy. This is a delightful mix of fresh vegetable and shrimp. It’s a very quick, easy meal with a huge 'wow' factor." Delicious with a bowl of rice.