Shrimp Creole

This is classic lowcountry creole cooking. Caribbean in origin and now a favorite throughout the South. The secret to any good shrimp dish is to not overcook the shrimp. As with the pea cakes, you can flavor the dish to suit your own palate by your choice of herbs.

Ingredients

2 1/4 cups long-grain white rice
1/4 cup olive oil
1 1/2 cups chopped onion (about 1 large)
3/4 cup chopped bell pepper (about 1 medium)
One large jalapeno pepper, seeded and minced
3/4 cup chopped celery (about 2 ribs)
1 tablespoon chopped fresh herbs of your choice, or 1teaspoon mixed dried herbs, such as herbes de Provence or Italian seasoning, crushed
3 garlic cloves, minced
6 cups peeled and chopped tomatoes (about 6 or 7 large)
Salt and freshly ground black pepper
2 1/2 pounds shrimp, peeled
Fresh lemon juice, optional

Instructions

1. Cook the rice low country style, so that each grain stands separately (see page 44). While the rice is cooking, warm the oil in a large sautÃ© pan over medium-high heat and add the onion, peppers, celery, herbs, and garlic. Cook until the vegetables are soft, stirring occasionally, about 10 minutes.

2. Add the tomatoes and cook until most of the juice has cooked out and the flavors are well mingled, about 10 minutes more. Adjust the seasoning with salt and pepper.

3. Just before serving, add the shrimp and stir them well into the sauce. Cook until they are just cooked, no more than 5 minutes (depending on their size). Taste again for seasoning, sprinkling with a little lemon juice if desired. Serve immediately over the hot rice.

From Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry, by John Martin Taylor.

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