Mama’s Shrimp Creole

Name: Mama’s Shrimp Creole
Yield: serves 4 to 6
Ingredients: 1 1/2 pounds large shrimp (21/25 count), peeled and deveined; Coarse salt and freshly ground black pepper; 1/2 cup canola oil; 1 onion, preferably Vidalia, chopped; 3 stalks celery, chopped; 4 cloves garlic, very finely chopped; 1 (6-ounce) can tomato paste; 1 (8-ounce) can tomato sauce; 1 teaspoon sugar; 2 cups water, plus more if needed; Pinch of cayenne pepper; 4 green onions, white and green parts, chopped, for garnish; $20,000 Rice Pilaf (page 158), for accompaniment

December 9, 2011

We moved to Louisiana from Evans, Georgia, when I was three years old. I remember the feeling of the winter’s morning we left; it was cold, and still dark outside. Up to that point I had spent every day of my short life with Meme and Dede, and I think our leaving broke my grandfather’s heart, at least for a little while. One benefit of the big move was that Mama started experimenting with Cajun and Creole cooking. This recipe became a family favorite, and one Dede particularly enjoyed when they came to visit. When buying shrimp, look for firm shrimp with a mild, almost sweet scent. If there is any scent of ammonia, it is a sign that the shrimp is no longer fresh.

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