Melanie Foster (Inspired by New Orleans; resides in Blaine, Minnesota)
Serves 4–6
I could eat shrimp every day, and this is a quick and easy way to get my quota. I love how the sweet shrimp combines with the tangy sauce. Like many Creole or Cajun recipes, this dish begins with the “holy trinity” of onions, celery, and green peppers.
1 tablespoon olive oil
1 green pepper, diced
1 onion, diced
2 celery stalks with leaves, sliced
2 garlic cloves, minced (see Chef’s Tips on garlic, this page)
1 teaspoon salt
¼ teaspoon cayenne pepper, adjust to taste
1 (15 oz.) can tomato sauce
1 (15 oz.) can diced tomatoes, un-drained (see Chef’s Tips on tomato concasse, this page)
1 teaspoon fresh thyme leaves
1 bay leaf
1 pound shrimp, peeled and deveined
1 cup long-grain rice
Heat the oil in a saucepan or skillet to medium heat. Add the vegetables, garlic, and salt, and cook for about 5 to 10 minutes until almost tender, stirring occasionally. Add cayenne pepper, tomato sauce, diced tomatoes, thyme, and bay leaf. Bring to a boil, lower the heat, and simmer for 20 minutes until reduced slightly and the vegetables are tender. Add shrimp, stir, and simmer for another 2 minutes or so until the shrimp are firm and pink. Remove from the heat. Discard the bay leaf. Cook the rice according to the package directions. Serve the shrimp and sauce over the rice.