Ingredients

5 pounds jumbo Louisiana or wild American shrimp, peeled and deveined Salt Freshly ground black pepper 1 tablespoon minced fresh lemongrass 1/2 cup olive oil 3 medium onions, diced 10 cloves garlic, thinly sliced 1 stalk celery, diced 1 bell pepper, red, gree, or yellow, seeded and diced 5 pounds overripe Brandywine or other heirloom tomatoes, peeled, seeded and chopped 1 bay leaf 1/4 teaspoon ground allspice 1 tablespoon crushed red pepper flakes Leaves from 2 branches fresh basil, chopped Leaves from 1 sprig fresh mint, chopped Sugar 6-8 cups cooked Basic Louisiana White Rice (see link in recipe below)

Description

Traditionally A Roux-and-tomato-based Dish, Shrimp Creole In My New Version Has Vietnamese Influences; It’s Spicy And Sweet, Full Of Herbs And Flavor. Any Ultraripe Tomatoes Will Work. The Amounts Given Feed A Typical Sunday Supper At My House; For

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