Shrimp Creole and Black Beans

Boy, this was sooooo good. I could have thirds right now without hesitation.



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