Saturday Recipe

We had one bag of shrimp left which we had imported from the Carolinas. Even though I am still feeling dead tired, it was the only thing which appealed to me. It occurred to me that my friends from the Really, Real, Housewives of America should try this. They could make up a big batch of the sauce and separate it into serving sizes. When required they could then defrost it and add some pre-peeled shrimp and cook some rice. Easy peasy. Me I had to start from scratch.

Shrimp Creole

1/2 cup chopped onion

1/2 cup chopped green pepper
1/2 cup celery
2 cloves garlic, chopped
3 tsp peanut oil
flour for thickening
ground black pepper
2 cup fresh tomatoes or canned tomatoes drained
1 6oz can tomato paste
1 Bay leaf
1/2 tsp salt
1 tsp sugar
1 tsp chili powder (or Tabasco sauce) and/or fresh chillis
1 Tbs Worcestershire sauce
1/2 cup sherry
1 lb shrimp cleaned and deveined
Parmesan
cooked white rice, basmati for preference

1. Sauté onions, peppers, celery and garlic in hot oil until tender. Make a roux with a little flour. Add tomatoes, paste, sherry and seasoning. Simmer 45 minutes. Add shrimp and simmer for 10 mins. Just before service add Worcester sauce. Serve over rice and sprinkle with Parmesan.

Servings: 4

Have a great weekend