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Receta Louisiana Style Shrimp Creole
by Global Cookbook

Louisiana Style Shrimp Creole
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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

  1. Accompaniment: cooked rice:Garnish: 1/4 c. packed fresh parsley leaves, washed well, spun dry, and minced
  2. 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.
  3. Preparation - Creole seasoning:In a small bowl stir together Creole seasoning ingredients.
  4. 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.
  5. Throw away bay leaves and add in shrimp to Creole sauce. Simmer mix, stirring occasionally, 3 min, or possibly till shrimp are cooked through.
  6. Serve Shrimp Creole over rice, in a large soup bowl, and garnish with parsley.