El Biggero Shrimp Creole

from..."Miss Mary's Kitchen"

#mb-07-11
EL BIGGERO SHRIMP CREOLE


When we go to our cottage in Matlacha, FL, eating fresh seafood is high on the list of priorities for us. There are three purveyors of fresh seafood in this little Gulf of Mexico community, a number which would be highly envied in most anyone’s hometown! It is extremely easy to find the “freshest” of most any local sea creature, and we take full advantage of it on each visit. We often bring back a supply that helps us keep the memory of our last visit ever near, and makes the next visit even more enticing.

Norm donned his El Biggero hat, and chose to turn a package of the Gulf crustaceans into a delightful Cajun-inspired dish.


EL BIGGERO SHRIMP CREOLE
Serves 4

1 lb. Gulf Shrimp, 20-30 count (medium)
1-2 T. olive oil
1 yellow bell pepper, diced
1 medium onion, chopped
3 garlic cloves, minced
1 -12 oz. can petite diced tomatoes
6 oz. tomato sauce
1 T. Louisiana hot sauce
1 T. chopped cilantro
1 t. sugar
1 t. salt
1 T. Italian herb mix
½ lime, juiced

Peel and devein the shrimp, set aside. In a large saucepan, sauté the bell pepper, onion and garlic until softened. Add all remaining ingredients except shrimp. Simmer over low heat 30 minutes. Add the shrimp, stir to combine. Cook for 5 minutes, or until the shrimp turn pink – no longer.

Serve over jasmine rice.