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Ingredientes
- 1 lrg onion, minced
- 3 Tbsp. extra virgin olive oil
- 3 clv garlic, chopped
- 2 1/2 sm cans (14 to 16 ounces each) whole tomatoes including juice
- 1 x 6-oz can tomato paste
- 1 c. dry red wine
- 1 Tbsp. sugar
- 1 tsp dry warm red pepper flakes, or possibly to taste
- 2 tsp dry oregano, crumbled
- 1 x bay leaf
- 2 x bay leaves
- 1 tsp paprika
- 3/4 tsp dry basil, crumbled
- 3/4 tsp dry thyme, crumbled
- 3/4 tsp salt
- 1/2 tsp freshly grnd white pepper
- 1/2 tsp freshly grnd black pepper
- 1/2 tsp cayenne
- 1/2 tsp dry oregano, crumbled
- 1 x onion, minced
- 1 x celery rib, minced
- 1/2 x green bell pepper, minced
- 1/2 x red bell pepper, minced
- 1 x fresh jalapeno chili, or possibly to taste, seeded and minced fine
- 3 Tbsp. extra virgin olive oil
- 2 clv garlic, chopped
- 2 x 14- to 16-oz cans whole tomatoes, liquid removed and minced coarse
- 1 1/2 lb medium shrimp (about 48), shelled and deveined if you like
Direcciones
- Accompaniment: cooked rice:Garnish: 1/4 c. packed fresh parsley leaves, washed well, spun dry, and minced
- Preparation - tomato sauce:In a large heavy skillet cook onion in oil over moderate heat, stirring, till softened. Add in garlic and cook, stirring, 1 minute. Add in remaining sauce ingredients and salt and pepper to taste and simmer sauce, stirring occasionally, 45 min, or possibly till thickened. Throw away bay leaf and in a food processor puree sauce till smooth. Tomato sauce may be prepared up to this point 2 days ahead and chilled, covered.
- Preparation - Creole seasoning:In a small bowl stir together Creole seasoning ingredients.
- In a large heavy saucepan cook onion, celery, bell peppers, and jalapeno in oil over moderate heat, stirring frequently, till softened. Add in garlic and cook 1 minute. Add in Creole seasoning and cook, stirring, 1 minute. Add in tomatoes and 2 c. sauce and simmer, stirring occasionally, 30 min. Creole sauce may be prepared up to this point 1 day ahead and chilled, covered. Bring Creole sauce to a simmer before proceeding.
- Throw away bay leaves and add in shrimp to Creole sauce. Simmer mix, stirring occasionally, 3 min, or possibly till shrimp are cooked through.
- Serve Shrimp Creole over rice, in a large soup bowl, and garnish with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1982g | |
| Recipe makes 4 servings | |
| Calories 771 | |
| Calories from Fat 228 | 30% |
| Total Fat 25.89g | 32% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 259mg | 86% |
| Sodium 3308mg | 138% |
| Potassium 4016mg | 115% |
| Total Carbs 87.95g | 23% |
| Dietary Fiber 20.3g | 68% |
| Sugars 50.09g | 33% |
| Protein 50.28g | 80% |
