2 lb Fresh shrimp
1 c Green onions, chopped
1 qt Water
2 ea Large bell peppers, chopped
« c Vegetable oil
3 ea Med. yellow onions, chopped
2 t Salt
5 ea Celery ribs, chopped fine
1 « t Sugar
10 ea Lge. tomatoes, peeled&seeded
1 t Ground red pepper
« t Ground black pepper
« t Ground white pepper
1 T Fresh thyme or 2 t dried
5 ea Bay leaves 1
T Fresh basil or 2 t dried
1 c Parsley, chopped
Peel and devein the shrimp. Place heads and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels.
Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator).
When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice.
Serves 6-8.
James is a conductor at the Crest at Fort Worth.
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