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Shrimp Creole

Creole is the word given to both the people and cuisine of Louisiana, particularly New Orleans. It has come to mean a classic mixture of fish or meat cooked with onions, peppers and tomatoes, and is traditionally served on a bed of rice. This particular recipe is one of the most popular variations on the theme.

ingredients

2 Tbs Olive oil
2 Celery stalks, finely chopped
2 Large onions, finely chopped
250 ml (8 fl oz) 1 cup Dry white wine
425 g (14 oz) Canned peeled tomatoes, drained and chopped
1 tsp Salt
1 Tbs Red wine vinegar
1 Tbs Sugar
1 Large green pepper, pith and seeds removed and chopped
1 Tbs Cornflour (cornstarch), blended with 50 ml (2 fl oz) 1/4 cup water
700 g (1 1/2 lb) Shelled shrimps

method

1. Heat the oil in a large, deep frying-pan. Add the celery and onions and fry until the onions are soft. Pour in the wine and simmer the mixture for 10 minutes, stirring occasionally.

2. Stir in the tomatoes, salt, vinegar and sugar and simmer for a further 10 minutes. Add the green pepper and simmer for 10 minutes.

3. Stir the cornflour (cornstarch) mixture into the sauce and cook, stirring constantly, for 2 to 3 minutes, or until it has thickened.

4. Add the shrimps to the pan and cook for 5 minutes, or until they are heated through. Transfer to a warmed serving dish and serve.

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