Mom's Shrimp Creole

REVISED RECIPE!

Okay, you really have to try today's recipe. It is so good.

It's a good thing it worked out, too. Today was strange and unproductive, well, except I also made that fresh mozzarella cheese which turned out pretty well. A little hard, but still tasty served with some vine ripe tomatoes and a little bit of olive oil.

Anyway, about my unproductive day -- I just hate paying the babysitter when I don't feel like I got enough done. But with the weather being pretty crappy, I couldn't shoot much so I tried to digitize and get started on the editing. The beginning of this process always feels like this. Very slow and painful. I mean, I knew going into it that it was going to be slow. Just not this slow.

So, I tried to redeem myself by making a great dinner which began with a quick trip to the supermarket to pick up some of the ingredients I would need. I don't normally stock pimientos and I was out of tomato sauce.

This recipe is so super easy but you need a food processor (or, I guess a blender would work too -- and it would probably help to have a child who does NOT burst into tears every time he hears the roar of the processor motor. Poor little Baz is terrified every single time.)

Here's how you do it:

Shrimp Creole
1 green pepper, chopped
1 medium onion, chopped
3 cloves of garlic, chopped
1 6.5 ounce jar of pimientos
1 8 ounce can of tomato sauce
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 teaspoon salt
1 teaspoon pepper
REVISION: 1/4 cup fresh parsley, stemmed
1/4 cup olive oil
1 pound shrimp

Place the green pepper, onion, garlic, pimientos, tomato sauce, vinegar, Worcestershire sauce, Tabasco, salt and pepper and parsley in a food processor. (If you have a small one like me, you may have to do two rounds. Poor Baz.) Blend until smooth. Pour the mixture into a saucepan, stir in the olive oil and cook over medium heat for 15 minutes, stirring occasionally.

In the meantime, clean and devein the shrimp removing the shells and tails. When the sauce has 5 minutes left of cooking time, add the shrimp and continue cooking.

Serve over white rice. And you may want to throw in a side of sweet plantains. Yummy!

I hope you like as much as I do. It is actually really great left over so throw a few extra shrimp in there for tomorrow.