Professor Mark Csele

Shrimp Creole

Shrimp CreoleOver the years I have made several version of Shrimp Creole but this one is the best. Adapted from a recipe we got while on a cruise. Serves four.

1 lb raw shrimp (large tiger shrimp, zipperback)
1/4 cup white wine
Olive oil or Olive/Canola blend
1 cup half-and-half cream
3 cloves of chopped garlic
1 large onion
half red pepper, chopped into eigth-inch pieces
half green pepper, chopped into eigth-inch pieces
2 medium tomatoes, chopped
half can tomato paste

Pre-chop all ingredients and put into separate bowls.
Peel raw shrimp and saute in oil over high heat until just cooked: cook until both sides are pink but do not overcook.
Remove from pan and set aside. In oil, saute onions and garlic until just brown. Add chopped green and red peppers to pan and cook. Add tomato paste and stir until vegetables are coated. Add chopped tomato and cook until all pieces tender. Now add white wine, stir well, then add cream. Reduce over heat until thickened and add previously cooked shrimp bringing back to a low boil. Add cayenne (about 1/2 tsp), salt (about 1 tsp), and pepper (about 1/2 tsp) to taste. Remove from heat, sprinkle top with dried parsley flakes, and serve atop a bed of rice.