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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This dish is a compilation of two Creole recipes that I found in my mother's New Orleans cookbooks. The bacon adds flavor and the cayenne gives it a bit of spice. âJan Tucker of Virginia Beach, Virginia Ingredients:
3/4 cup chopped onion |
2 celery ribs, chopped |
1/2 cup chopped green pepper |
2 tablespoons olive oil |
3 garlic cloves, minced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (8 ounces) tomato sauce |
3/4 cup cold water, divided |
1/4 cup crumbled cooked bacon |
1 tablespoon dried parsley flakes |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon curry powder |
1/2 teaspoon pepper |
1/4 teaspoon cayenne pepper |
1 tablespoon king arthur unbleached all-purpose flour |
1-1/2 pounds uncooked medium shrimp, peeled and deveined |
3 cups hot cooked long grain rice |
Directions:
1. In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, tomato sauce, 1/2 cup water, bacon, parsley, sugar, salt, thyme, curry powder, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Combine flour and remaining water until smooth; gradually stir into tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add shrimp. Simmer, uncovered, for 5 minutes or until shrimp turn pink. Serve with rice. Yield: 6 servings.
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