Tuesday, February 9, 2016

Blame It On Mardi Gras Shrimp Creole™

You don't have to go to Mardi Gras to enjoy this recipe. 

1 - 1  1/2 lb. pre cooked shrimp
1 can organic diced tomatoes 
1/8 - 1/4 tsp. each: salt, pepper, Worcestershire sauce
1/4 c. dry white wine, or vermouth (optional)
2 - 3  T. each: olive oil, butter
1 each: medium onion, bell pepper chopped
2 - 3 celery stalks chopped
1 - 2 cloves crushed, chopped garlic
Pinch each: red pepper flakes, cayenne pepper

Seed, rinse and chop pepper. 

Rinse and chop celery, set aside

Peel onions and garlic. Crush and chop garlic, chop onions, set aside. 

Thaw shrimp if needed.

Heat saute pan over medium high heat, lower heat to medium, add oil and butter. Add onions, garlic, bell pepper, celery, pepper, half of salt, red pepper flakes. Cook for 5 - 8 minutes or until onions are tender. Add tomatoes, Worcestershire sauce, rest of the salt, cayenne pepper. Carefully add wine and cook for 6 - 10 minutes or until tomatoes are reduced slightly. 

Add shrimp and cook for 3 - 5 min more or until shrimp is heated. 

Serves 4- 6.

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