Shrimp creole #06

6 Servings

Ingredients

Quantity Ingredient
½ tablespoon Olive oil
1 Onion; finely chopped
3 Bunches chives -or-
12 Scallions; finely chopped
4 Shallots; finely chopped
6 Cloves garlic; finely chopped (up to)
2 Scotch Bonnet chiles (or other very hot fresh chiles); seeded and finely chopped
2 teaspoons Finely chopped fresh ginger
1½ teaspoon Curry powder; preferably Madras
3 larges Ripe tomatoes; peeled, seeded and diced
1 cup Finely chopped fresh parsley
¼ cup Chopped fresh cilantro
1 teaspoon Chopped fresh thyme -or-
¼ teaspoon Dried thyme leaves
1 Bay leaf
⅓ cup Dark rum
1 cup Fish stock or bottled clam juice
2 tablespoons Tomato paste
18 Jumbo -or-
24 larges Shrimp (about 1-1/2 lbs.); peeled and deveined
2 tablespoons Fresh lime juice; plus more to taste
¼ teaspoon Salt; plus more to taste
¼ teaspoon Freshly ground black pepper; plus more to taste

Directions

Heat oil in a large nonstick skillet over medium heat. Add onions, chives or scallions, shallots, all but 1 tsp. of the garlic, chiles, ginger, and curry powder. Cook, stirring, until just beginning to brown, 4-5 minutes.

Stir in tomatoes, ½ cup of the parsley, cilantro, thyme, and bay leaf.

Increase heat to high and cook, stirring, for 1 minute. Stir in rum and bring to a boil. Add fish stock or clam juice and tomato paste. Reduce heat and simmer until thickened and well-flavored, about 10 minutes. (The onion-tomato mixture can be made ahead to this point and kept covered in the refrigerator for up to 1 day. Return vegetable mixture to a simmer before proceeding.)

Meanwhile, place shrimp in a shallow glass dish and toss with 2 tb. lime juice, ¼ tsp. salt, and ¼ tsp. black pepper. Cover with plastic wrap; refrigerate for 20 minutes.

Stir the marinated shrimp into the onion-tomato mixture. Gently simmer over low heat, turning occasionally, until the shrimp are curled and opaque, 3-5 minutes. Stir in the remaining 1 tsp. garlic. Taste and adjust seasonings with lime juice, salt, and pepper. Sprinkle with the remaining ½ cup parsley and serve at once. Serves 6.

Christi Craig <ccraig@...> <sol131@...> CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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