Recipe by Joan Karnaugh, from the Oct. 20, 1985 edition of The Denver Post. Serves 4-6.
Ingredients
2 cups diced onions
2 cups diced green peppers
6 tablespoons butter or oil
3 tablespoons flour
3 tablespoons tomato paste
2 teaspoons gumbo file powder
1 tablespoon dried sweet basil
2 tablespoons Louisiana hot sauce
Tabasco to taste
Salt to taste
1 cup red wine (or white if you prefer)
2 large cans tomatoes, in juice
Fresh or frozen sliced okra (optional)
2 pounds fresh shrimp, peeled and deveined
Directions
Saute onion and peppers in oil or butter. Sprinkle the flour over the wilted vegetables and mix well. Stir in the tomato paste, and blend. Add the seasonings and red wine. Stir until thickened, then add tomatoes and okra, if using. Simmer for 20 to 30 minutes, and correct the seasonings if necessary. Blend 1 quart of sauce in blender until smooth, and return to the pot. Add shrimp, and cook until pink. Serve on a bed of rice.
*Each week, we uncover a recipe from the Denver Post vault. This week, Joan Karnaugh’s recipe for Creole Shrimp.
