Roz's Shrimp Creole
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Ingredients
2 tablespoons olive oil 2 tablespoons butter 1 medium onion, finely chopped 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 3 stalks celery, chopped 2 tablespoons minced garlic 1 tablespoon Cajun seasoning 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1 bay leaf 1 can (15-ounce) tomato sauce 3 medium-large tomatoes 1/2 cup fire-roasted peppers 1/2 cup water 1 tablespoon Worcestershire sauce 1 pound large shrimp Salt and pepper to taste 2 tablespoons fresh parsley, chopped Cooked rice
Directions
Cut tomatoes into chunks, then put in food processor, along with the fire roasted peppers, and process to a puree. Set aside. Heat oil and butter over medium-high heat in a skillet. Add the onion, pepper and celery. Cook vegetables over medium heat until soft. Add garlic, Cajun seasoning, thyme, cayenne pepper and bay leaf and stir to blend. Add tomato sauce, tomato and fire-roasted pepper blend, water and Worcestershire sauce. Bring to a boil. Reduce heat to low and simmer uncovered for about 10 minutes. Add shrimp and cook 2-3 minutes. Add salt and black pepper to taste. Sprinkle with parsley and serve immediately with hot, cooked rice. |
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