Recipe by Marcinho Savant
If you're like me, you keep a bag or two of shrimp in the freezer, just in case. In this slightly more gourmet approach to a simple shrimp a la Creole, I was able to work an entire day, take a 1/2 hour break and whip this up for my Grandmother for lunch! AND get back to the office!
- 1⁄2 large green bell pepper, cored, seeded and chopped
- 1⁄2 large hotel onion, chopped
- 2 stalks celery & leaves
- 3 garlic cloves, mashed and minced
- 1 cup white wine
- 8 ounces tomato and basil pasta sauce
- 1 dash cayenne, to taste
- 1⁄4 teaspoon crushed red pepper flakes (to taste)
- 1 teaspoon black pepper
- 1⁄3 cup organic lime juice
- 2 tablespoons butter
- 1 lb shrimp, frozen, tail-off, peeled and deveined 41-50 ct shrimp with bag juices. (Defrosted in bag overnight)
- tony chacere's more spice seasoning (Spicy Hot)
Directions See How It's Made
- Prep the first four ingredients and set aside.
- In a large pot (2 quart or larger), heat 3 tbs of olive oil. Enough to just cover bottom of pan.
- heat oil over MEDIUM heat and when a piece of celery leaf 'dances' in the oil, add the ingredients, stirring gently until all items are lightly coated in olive oil and you begin to smell each individual item.
- then add the white wine, pasta sauce and cayenne.
- Bring to a gentle boil.
- Once boiling, add pepper flakes, black pepper, butter and lime juice.
- Stir gently and frequently until the butter is melted.
- Bring to full boil.
- ADD shrimp (with juices in bag).
- Stir to mix flavors, add the Creole seasoning and allow to cook in the remaining heat of the pot until shrimp turns pink.
- cover and REMOVE from heat and let it rest while you prepare to serve.
- If you like more "sauce", you can add more wine and adjust seasonings to taste.
- Serve over a rice of your choice, farfalle or linguine.