Shrimp Creole

Number of Servings

04/06/2005

Ingredients

1/2 cup vegetable oil, 6 green onions- chopped,1 large onion- chopped, 2 medium green bell peppers- chopped, 4 garlic cloves- minced, 3 celery stalks- chopped, 6 large tomatoes- peeled and chopped, 1-1/2 cups Burgundy wine, 1 (8-oz) bottle clam juice, 1 large bay leaf- minced, 1 tablespoon minced fresh thyme or 3/4 teaspoons dried leaf thyme, 1 tablespoon minced parsley,1/2 teaspoon freshly ground black pepper, 1/2 teaspoon red (cayenne) pepper, Salt to taste, Juice of 1 lemon, 3 lbs. uncooked medium shrimp- peeled and deveined,Hot cooked rice

Directions

1. In a heavy 12-ince skillet, heat oil over medium heat.

2. Add 6 green onions, onion, bell peppers, garlic and celery; saute until vegtables are thoroughly wilted, about 10 minutes.

3. Stir in tomatoes and wine.

4. Cook, stirring often, until liquid is reduced by 1/2. Stir in clam juice, seasonings and lemon juice.

5. Cover; cook over medium-low heat 30 minutes, stirring occasionally.

6. Stir in shrimp. Cook just until shrimp are coral pine, 7-8 minutes.

7. Taste for seasonings; adjust if necessary.

8. To serve, spoon rice onto each plate; top with sauce and shrimp. Sprinkle green onions and parsley over top; serve immediately.

Comments

This version of Shrimp Creole is extra spicy because of adding Burgundy wine to the meal while cooking. If you aren't sure of the "spice" tolerance of your guests, you may want to adjust seasonings near the end of preparation.