Shrimp Creole

wednesday nights in america wednesday night trinidadian dinner seafood shellfish shrimp central american/caribbean american cajun/creole herb pepper tomato gourmet

Ingredients

3 garlic cloves, minced

2 large onions, chopped fine

1 cup finely chopped celery (about 2 stalks)

1 red bell pepper, cut into ½-inch dice

½ green bell pepper, cut into ½-inch dice

2 tablespoons olive oil

2 cups chicken broth

1 (28-ounce) can whole tomatoes, drained and chopped

1 bay leaf

1 teaspoon ground cumin

1 teaspoon salt, or to taste

½ teaspoon freshly ground black pepper

1½ pounds large shrimp (about 32), shelled and deveined

Accompaniment: 1 cup uncooked rice, prepared according to package instructions but without butter or margarine

Method

In a large heavy kettle cook garlic, onions, celery, and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add all remaining ingredients except shrimp and simmer, uncovered, 30 minutes, or until thickened. Stir in shrimp and cook, covered, over moderately high heat, stirring occasionally, until shrimp are cooked through, about 5 minutes.

Serve shrimp and sauce over coked rice.