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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Commander's Palace
Servings: 6 to 8
12 each vine ripe tomatoes, concasse and diced
2 each onions, small dice
1 cup celery, small dice
2 each green peppers, small dice
½ tablespoon black pepper
4 each fresh bay leaves
1 tablespoon kosher salt
3 tablespoons light Karo syrup
2 cups water
3 tablespoons Worcestershire
2 tablespoons crushed garlic
4 pounds large Gulf shrimp, head on
Tabasco to taste
6 each scallions, cleaned and bias cut out for garnish
Cooked rice, preferably Louisiana popcorn rice
Tomatoes:
Bring 2 gallons water to a boil. Remove core on tomatoes and score the bottom. Place tomatoes in boiling water for 30 seconds. Remove tomato from water and place in an ice bath and peel off skin. Once cool, cut in half along equator and remove seeds. Dice into ½ inch dice.
Creole Sauce:
Place diced onion, celery and peppers in large saucepot with 2 tablespoon fresh garlic. Sauté for 5 minutes. Add diced tomatoes, bay leaves and black pepper, sauté for 5 minutes. Add remaining ingredients and simmer over low heat for 45 minutes. Salt and pepper to taste, Tabasco to taste.
In hot sauté pan, place 1 tablespoon oil and 1 tablespoon chopped garlic, sauté till golden brown. Add large peeled shrimp and sauté 30 seconds. Add Creole sauce and simmer 2 minutes or until shrimp are cooked.