Printable Recipe
For the creole shrimp:
- 1 15oz can tomato sauce
- 1/4 t salt
- 1/4 t dried oregano
- pinch of cumin powder
- 1/4 cup olive oil
- 1/2 large white onion, finely chopped
- 2 cloves garlic, minced
- 1/2 green pepper, cored, seeded, and finely chopped
- 1/4 cup vino seco or dry white wine
- 1 cup pimento-stuffed olives
- 3 lbs large shrimp, shelled and deveined
1. In a small bowl, whisk the tomato sauce, salt, oregano, and cumin.
2. Heat the olive oil over medium-high heat. Add the onions and cook for 1-2 minutes.
3. Add garlic and green pepper. Stir, and cook for an additional 1-2 minutes.
4. Deglaze using vino seco, stirring gently.
5. Add the tomato sauce mixture, bring to a summer, and reduce heat to medium-low. Add olive and simmer gently for 15 minutes.
6. Add the shrimp and cook for 5-6 minutes or until shrimp are cooked through, stirring occassionally and flipping shrimp halfway through.
7. Serve with sauce over rice.
For the black beans:
- 1 lb dried black beans
- 10 cups water
- 1/2 large green bell pepper, seeded
- 1/2 large green bell pepper, chopped
- 1/2 large white onion
- 1/2 large white onion, chopped
- 5 cloves garlic, 4 of them crushed
- 2/3 cup olive oil
- 1 bay leaf
- 3/4 t oregano
- salt to taste
- cumin to taste
- 1/2 cup vino seco or dry white wine
- 2 T red wine vinegar (optional)
1. Rinse the beans thoroughly and place in large covered pot. Add the water, cover, and let sit overnight or at least 6 hours.
2. Set stove to medium high and bring the beans to a boil. Add the green pepper half and onion half, and a whole garlic clove. Cover and reduce heat to low, and cook for 45-60 minutes or until beans have become tender.
3. In a large skillet, heat oil. Add onions and crushed garlic and stir-fry for 3-4 minutes.
4. Add chopped green pepper and cook for another 2 minutes.
5. Fold the onion/garlic/pepper mix into the beans and add oregano, bay leaf, salt, wine and cumin powder.
6. Cover and cook for another 30-45 minutes. If desired stir in vinegar late 10-15 minutes.
7. Remove and discard the bay leaf. Serve hot over rice
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