ED BRADLEY'S SHRIMP CREOLE

Ed Bradley's Shrimp Creole image

Provided by Careema Bell

Categories Seafood

Time 55m

Number Of Ingredients 12

1/2 c unsalted butter (6 tbsp)
2 1/2 c finely chopped onions (i use vidalia)
2 tsp finely minced garlic (i use 2 tbsp)
1 c chopped celery
3 green bell peppers, chopped into 3/4 pieces
2 jalapeno peppers, seeded and minced
4 c cubed tomatoes
1/4 c finely chopped fresh parsley leaves
1 bay leaf
2 Tbsp hot sauce (specifically mattouks papaya sauce or any hot pepper sauce you like)
2 lb medium shrimp peeled and deveined
salt and pepper to taste

Steps:

1. Heat 2 tbsp of the butter in a saucepan over medium heat and saute onions and garlic approx 5 minutes. DO NOT BROWN!
2. Add celery, bell peppers, jalapenos and salt and pepper to taste. Cook for about 4 minutes or until the vegetables are heated but not mushy.
3. Add the tomatoes, parsley and bay leaf. Cover and bring to a boil. Simmer for 10 minutes and stir in the hot sauce. Remove the bay leaf
4. Heat the remaining 4 tbsp of butter in a frying pan and saute the shrimp over high heat ofr 1 minute. Pout the tomato mixture over the shrimp, stir well and bring to a boil. Remove from heat
5. I serve this with yellow rice and lemon wedges or as a soup appetizer with crostini.