Tomato Shrimp Sauce

My husband asked for shrimp and grits this week. This is something I usually just whip up. No recipe required.

I wanted to try something different though. So I pulled this recipe.

It is a recipe for a saucy shrimp. The recipe does not really say what the dish should be served with. So why not served over grits?

Sautéing the onion gives it a very soft feel. The peppers, however, are not soft. I think I would have preferred sautéing the peppers and celery at the same time as the onion.

Perhaps you will enjoy a crisper pepper and adding it later wouldn’t be an issue.

The tomato paste blends well with the water to make a lovely and thick tomato sauce.

For the pepper sauce I used Tabasco. It added a nice touch of spice, along with with cayenne.

The dish went amazing with the grits. The hearty sauce was perfect with the stiff grits.

Watch The Video

CREOLE SHRIMP

2 Tablespoons Butter

1/2 Cup Minced Onion

2 Tablespoons Flour

1 Bay Leaf, Crushed

1/4 Cup Diced Celery

1 Teaspoon Minced Parsley

1/2 Cup Minced Green Pepper

Dash Cayenne

1/4 Teaspoon Pepper Sauce

1/2 Teaspoon Salt

6 1/4 Ounces Tomato Paste

3 Cups Water

2 Cups Shrimp, Cleaned and Deveined

Cook onion in butter until soft. Add remaining ingredients, except shrimp, and cook slowly for 20 minutes, stirring occasionally. Add shrimp and cook until just pink.