Shrimp Creole
The key to this recipe is not cooking it too long, you want the vegetables to remain crunchy and you'll also avoid the shrimp overcooking.

Ingredients:
2 lbs. peeled medium shrimp
2 tablespoons butter
1 cup onions, chopped
one-half cup chopped celery
one-half cup chopped green bell pepper
one-half cup chopped red bell pepper
1 tablespoon minced garlic
1 tablespoon minced fresh thyme,
or 1 teaspoon dried thyme
1 tablespoon Tony Chachere's Creole Seasoning
teaspoon hot sauce
1 - 6 oz. can Del Monte
Tomato Paste
1 - 8 oz. can Del Monte
Tomato Sauce
1-14 oz. can Del Monte
Diced Tomato, drained
1 cup tomato ketchup
2 cups shrimp stock or chicken broth
1 lemon sliced
2 bay leaves
one quarter cup minced parsley
one quarter cup minced green onions
8 cups cooked rice
 

Directions:
1. Heat 2 tablespoons butter in a large sauté pan. Add onion, celery, green and red bell pepper and sauté for 2 minutes.
2. Add garlic, thyme, Tony Chachere's Creole Seasoning and hot sauce. Sauté for additional minute. Add Del Monte Tomato Paste, Del Monte Tomato Sauce, Del Monte Diced Tomato, ketchup, stock, bay leaves and lemon slices. Bring to simmer and cook for 30 minutes.
3. Add shrimp, simmer for 10 minutes. Be careful not to overcook shrimp.
4. Add green onions and parsley. Serve with rice.
Yields 6 – 8 servings.


Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
http://louisianaschoolofcooking.com
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