Shrimp Creole

I use this recipe as a standard "base" for the dish, which is excellent. I just doctor it up a bit: two lg. peppers, double the celery, chopped full head of flat parsley, half a head of garlic. I also seriously ramp up the spice: full T of cumin, full heaping T of cajun seasoning, full T or more of paprika, additions of garlic and onion powder, heaping t of Aleppo red pepper, t of red pepper flakes.

In addition, I omit the chic broth, and use a bottle of clam juice. Once the vegetables are cooked soft, add a couple of T of tomato paste, fry to dissolved w/ veg. Then add tomatoes. Don't drain the tomatoes. Add clam broth. Also add can of chopped green chiles, and a can of "hot" Goya tomato sauce. Reduce sauce on high simmer for about 1/2 hour b/f I add shrimp. Serve w/ hot rice and crusty good bread, tossed salad. I find that a lovely medium red complements it well.

MAY 1996 ISSUE always yummy - a go to

Seriously? Why don't you call it something else because real Shrimp Creole has creole seasoning in it.

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