Shrimp Chilau (Shrimp Creole-Style)

Name: Shrimp Chilau (Shrimp Creole-Style)
Total time: 45 min
Yield: Four to six servings
Cuisine: caribbean
Ingredients: 2 pounds shrimp; 4 cups Italian plum tomatoes, canned; 5 whole cloves; 1 tablespoon paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper; 1 teaspoon Worcestershire sauce; 2 green bell peppers; 6 stalks celery; 2 large onions; 2 cloves garlic, minced; 4 tablespoons olive oil; 4 tablespoons butter; 1 lime, sliced thin

By Betty Fussell

Total Time: 45 minutes
Rating: 4(30)
Comments: Read comments

Featured in: FOOD; THE REAL KEY WEST

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Ingredients

Yield:Four to six servings

2pounds shrimp
4cups Italian plum tomatoes, canned
5whole cloves
1tablespoon paprika
1teaspoon salt
½teaspoon black pepper
½teaspoon cayenne pepper
1teaspoon Worcestershire sauce
2green bell peppers
6stalks celery
2large onions
2cloves garlic, minced
4tablespoons olive oil
4tablespoons butter
1lime, sliced thin

Ingredient Substitution Guide

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Preparation

Step 1
Rinse the shrimp, remove the shells and reserve the meat and shells separately. Put the tomatoes in a pan and season with the cloves, paprika, salt, black and cayenne peppers and Worcestershire sauce. Add the shrimp shells. Bring the liquid to a simmer, cover the pan and simmer 15 minutes. Press the liquid through a strainer and reserve.
Step 2
Chop the green peppers, celery and onions. Heat the olive oil in a skillet over medium heat and saute the peppers, onions and garlic about five minutes. Add the tomatoes and cook 10 minutes more, or until the mixture is slightly thick.
Step 3
In a separate pan, saute the shrimp quickly in the butter, two to three minutes only. Add the shrimp to the tomato sauce, add the sliced lime and simmer two to three minutes more. Serve the shrimp with rice or fried plantains.