Ingredients
2
1/2 small cans (14 to 16 ounces each) whole tomatoes including juice
a 6-ounce can tomato paste
1
tsp dried hot red pepper flakes, or to taste
2
tsp dried oregano, crumbled
3/4
tsp dried basil, crumbled
3/4
tsp dried thyme, crumbled
1/2
tsp freshly ground white pepper
1/2
tsp freshly ground black pepper
1/2
tsp dried oregano, crumbled
1/2
green bell pepper, chopped
1/2
red bell pepper, chopped
1
fresh jalapeño chili, or to taste, seeded and chopped fine (wear rubber gloves)
two 14- to 16-ounce cans whole tomatoes, drained and chopped coarse
1
1/2 pounds medium shrimp (about 48), shelled and deveined if desired
Accompaniment: cooked rice
Garnish: 1/4 cup packed fresh parsley leaves, washed well, spun dry, and chopped
Directions
2.
In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add remaining sauce ingredients and salt and pepper to taste and simmer sauce, stirring occasionally, 45 minutes, or until thickened. Discard bay leaf and in a food processor purée sauce until smooth. Tomato sauce may be prepared up to this point 2 days ahead and chilled, covered.
3.
Make Creole seasoning:
4.
In a small bowl stir together Creole seasoning ingredients.
5.
In a large heavy saucepan cook onion, celery, bell peppers, and jalapeño in oil over moderate heat, stirring frequently, until softened. Add garlic and cook 1 minute. Add Creole seasoning and cook, stirring, 1 minute. Add tomatoes and 2 cups sauce and simmer, stirring occasionally, 30 minutes. Creole sauce may be prepared up to this point 1 day ahead and chilled, covered. Bring Creole sauce to a simmer before proceeding.
6.
Discard bay leaves and add shrimp to Creole sauce. Simmer mixture, stirring occasionally, 3 minutes, or until shrimp are cooked through.
7.
Serve shrimp Creole over rice, garnished with parsley.
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