We published the first installment of our meatless recipe series for Lent this week, and it’s only fitting that I must atone for the worst sin a food editor can bestow upon her readers. A very important item was left off the list of ingredients for Elinor’s Shrimp Creole — that would be “1 pound cooked shrimp” to those of you playing along at home. Many, many apologies for the omission. The corrected recipe, taken from a charming cookbook by Cambridge sisters Marilynn Brass and Sheila Brass called “Heirloom Cooking,” appears below:
Elinor’s Shrimp Creole
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped celery
1/3 cup chopped pimentos
3 cloves chopped garlic
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
2 bay leaves
1/4 teaspoon chopped, brined hot peppers
1 can (28 ounces) whole plum tomatoes in juice
1 can (15 1/2 ounces) tomato sauce
1 tablespoon firmly packed brown sugar
1 pound cooked shrimp
2 cups cooked rice
Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, bell pepper and celery and cook until onions just begin to brown. Add pimentos, garlic, salt, black pepper, thyme, bay leaves and hot peppers and stir to combine.
Add tomatoes with juice and break up with wooden spoon. Add tomato sauce and brown sugar and stir to combine. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes, stirring occasionally. Uncover pot and continue cooking another 45 minutes, or until sauce thickens. Stir occasionally to prevent sauce from catching on bottom of pot. Remove from heat.
Add shrimp and let stand in sauce 10 minutes to absorb flavor. Reheat gently. Serve shrimp on a bed of rice. Store leftovers in a covered container in the refrigerator. Yields four servings.