Source: Grandma Eugenia Ortega. Monterrey, N.L. Mexico
Makes 8 servings.
Preparation time: 1 hour
Tips: Tabasco sauce at the table will add a touch of hotness.
Shrimp Creole
Camarones criollos
Ingredients
Preparation
2 tablespoons olive oil
2 stalks celery, finely chopped
2 green peppers, finely chopped
2 red peppers, finely chopped
3 small onions, finely chopped
2 pounds medium raw shrimp, peeled
16 ounces whole canned tomatoes, chopped
8 ounces tomato puree
1 tablespoon MSG (Mono Sodium Glutamate)
4 bay leaves
1/4 teaspoon thyme
2 lemons, juice only plus rind of one.
5 cloves garlic, finely chopped
2 tablespoons Worcestershire sauce
1 dash Tabasco sauce, salt and black pepper, to taste
1. In large heavy pot, heat oil. Saute raw shrimp just until they turn pink, 2-3 minutes. Remove and reserve. 2. Add celery, green peppers, red peppers, onions and garlic. Saute for about 10 minutes. Add dry spices and saute for 2 more minutes. Add tomatoes, tomato puree and all remaining ingredients EXCEPT shrimp.
3. Simmer until it thickens, about 1 hr.
4. Just before serving add reserved shrimp and simmer until shrimp are fully cooked.
Serve hot over white rice.
NOTE: Sauce freezes well WITHOUT the shrimp. Shrimp loose flavor if frozen after cooked.
