This is another wonderful recipe from Justin Wilson,
and another favorite of ours too. I've tried other shrimp creole
recipes, but I frequently come back to this one. As with all shrimp
dishes the secret is not to over cook the shrimp (better under
cooked than over).
|1 lb uncooked
shrimp, peeled and deviened
3 tbls olive oil
1/2 cup onion, chopped
2 cups water
1 clove garlic, finely minced
1/2 tsp Worcestershire
1/2 cups celery, finely chopped
|1 8oz can tomato sauce
1/2 tsp hot sauce
1/2 parsley, chopped
1 tsp salt
2 cups tomatoes
cooked rice, as desired
Heat a large pan, and add the olive oil. Sauté
the onions, celery, and parsley in the oil until onions
are translucent. Add the water, tomatoes, tomato sauce,
and garlic. Simmer for 5 minutes and add Worcestershire,
hot sauce and salt.
Cook mixture for 30 minutes. While this cooks,
cut the the shrimp into bite sized pieces (or leave
whole if you wish). After the mixture has simmered,
add the shrimp and cook for 15 more minutes (or
until shrimp are done). Serve over the cooked rice.
Cliff Note: Adding a 1/3 cup of bell pepper
also works quite well in this recipe.
Wilson's Homegrown Louisiana Cookin'