2 TBS olive oil
1 1/2 cups finely diced yellow onion (1/4-inch pieces)
1 cup finely diced celery (1/4-inch pieces)
1/2 cup finely diced green bell pepper (1/4-inch pieces)
2 bay leaves
1/2 tsp dried whole-leaf thyme
1 tsp dried whole-leaf oregano
1 1/2 teaspoons dried whole-leaf sweet basil
5 tsp salt
1/8 tsp ground white pepper
1/8 tsp ground black pepper
1/4 tsp ground cayenne pepper
2 cups shrimp stock, in all
3 cups diced yellow onion (1/2-inch pieces)
2 cups diced celery (1/2-inch pieces)
2 cups diced green bell pepper (1/2-inch pieces)
2 TBS minced fresh garlic
1/2 TBS finely chopped fresh thyme
2 TBS finely chopped fresh oregano
2 TBS finely chopped fresh sweet basil
8 cups Creole tomato concassée (peeled, de-seeded tomatoes, diced into 1/2-inch pieces)
2 teaspoons granulated white sugar
3 cups peeled American Wild Shrimp
NOTE: The onions, celery, and bell pepper in this dish are cut into two different sizes and added at two different stages of the recipe. The recipe also uses dried and fresh herbs, added at two different stages.
1) Heat the olive oil in a pot over high heat. Add the finely diced onions, celery, and bell pepper and the bay leaves. Cook, stirring constantly, until the vegetables begin to brown, 5-6 minutes.
2) Reduce heat to medium. Add the dried thyme, oregano, and basil, the salt, white pepper, black pepper, and cayenne. Cook, stirring constantly, until the vegetable mixture turns dark brown, 6-8 minutes. Add 1 cup of the shrimp stock to deglaze the bottom of the pot, and cook until the stock is reduced by about half, 4-5 minutes.
3) Add the larger diced onions, celery, and bell pepper, the garlic, and the fresh thyme, oregano, and basil. Cook, stirring constantly, until the onions become soft and clear, 8-10 minutes.
4) Add the remaining 1cup of shrimp stock, the tomatoes, and sugar. Bring the mixture to a boil. Reduce heat to very low and simmer, stirring occasionally, for 35-40 minutes.
5) Bring the Creole tomato sauce to a boil. Add the peeled shrimp and cook, stirring occasionally, until the shrimp are just done, 3-4 minutes. Serve immediately with cooked rice. - Frank Brigtsen