Shrimp Creole
"Traditionally a roux-and-tomato-based dish, Shrimp Creole in my new version has Vietnamese influences; it’s spicy and sweet, full of herbs and flavor. Any ultraripe tomatoes will work. The amounts given feed a typical Sunday supper at my house; for six to eight, halve the ingredients, but don’t worry too much: there’s a lot of forgiveness...."
INGREDIENTS
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5 pounds jumbo Louisiana or wild American shrimp, peeled and deveined
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5 pounds overripe Brandywine or other heirloom tomatoes, peeled, seeded and chopped
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Salt
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1 bay leaf
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Freshly ground black pepper
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1/4 teaspoon ground allspice
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1 tablespoon minced fresh lemongrass
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1 tablespoon crushed red pepper flakes
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1/2 cup olive oil
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Leaves from 2 branches fresh basil, chopped
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3 medium onions, diced
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Leaves from 1 sprig fresh mint, chopped
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10 cloves garlic, thinly sliced
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Sugar
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1 stalk celery, diced
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6-8 cups cooked Basic Louisiana White Rice (see link in recipe below)
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1 bell pepper, red, gree, or yellow, seeded and diced
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