Dip into this zippy Creole-style sauce and you'll never crave seafood sauce again. Chunky but not too spicy, the tantalizing tomato blend complements cold shrimp or cooked seafood.
- 1 large onion, chopped
- 1/2 cup finely chopped green pepper
- 1 celery rib with leaves, finely chopped
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1 can (28 ounces) diced tomatoes
- 1/4 cup minced fresh parsley
- 1/4 cup water
- 1/4 cup tomato paste
- 2 tablespoons lime juice
- 1 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 to 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon ground allspice
- 36 cooked large shrimp, peeled and deveined
- In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings.
- Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp. Yield: 12 servings.
Originally published as Shrimp with Creole Sauce in Light & Tasty December/January 2002, p16
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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