Shrimp Creole
Ingredients
Garlic
Sea Salt
Peppercorn Pepper
Shrimp
Bijol
Suitable Drinks
Red Wine
White Wine
Measurements
- 2-pounds large shrimp, shelled and deveined
- ¼ cup freshly squeezed line juice
- 1 teaspoon kosher salt 1 teaspoon freshly squeezed lime juice
- ¼ cup extra virgin olive oil
- 1 large cubanelle (Italian frying pepper) , stemmed, seeded and chopped
- 1 medium red onion diced.
- 4 garlic cloves, peeled and minced
- 1 cup diced tomatoes, fresh or canned
- 1/w cup dry white wine
- ¼ tsp of Bijol
- 1 dried bay leaf
- ½ to 1 teaspoon fresh habanero pepper, stemmed and minced
- 1 cup red pimientos, drained and chopped
- ¼ cup fresh flat- leaf parsley, leaves and tender stems, finely chopped
- ¼ cup fresh cilantro, leaves and tender stems, finely chopped
- Tabasco sauce
Preparation
Prepare ingredients for eating. Be sure to wash vegetables and fruit before using for safety.
Directions
1. Place the shrimp in a large big glass bowl. In a small bowl, mix together the lime juice, salt, and black pepper and pour over the shrimp. Allow the shrimp to marinate, covered, in the refrigerator for up to 2hours. Drain the shrimp and reserve the marinade.
2. Heat the oil over medium heat in a deep 12- inch skillet. Add the green pepper, onions, and garlic and sauté until the onion is soft and translucent, about 5 minutes, Add the reserved marinade, tomatoes, wine, Bijol, and bay leaf and bring a simmer, Reduce the heat to low and simmer, covered for 10 minutes. Add the habanero pepper to taste. Add the shrimp and pimientos and simmer, covered, unit the shrimp are fully cooked, about 5 minutes
3. Remove the skillet from the heat and stir in the parsley and cilantro.
Adjust the seasoning and sprinkle with Tabasco sauce.
