• Tommy Centola

Shrimp Rehoboth

Updated: Jan 4

September 23 is the first day of Fall. However in New Orleans, we look at things differently. The season change is from Crab season to Shrimp season. Shrimp are a very versatile ingredient. One of the things I miss about New Orleans is the ability to drive 10 minutes to purchase fresh shrimp to cook the same day. I do bring Gulf shrimp back to Arkansas everytime I get down there. Shrimp frreeze well. This recipe is from my cookbook.

This is a dish that I have played around with for about 15 years.

Now I have finally stopped. I found that the ingredient I was lookingfor is Sriracha. Just two drops of the hot chili sauce makes the dish. As far as the name of the dish, Rehoboth is the street I live on.

Sweet Red Dressing

½ cup Sugar

¼ teaspoon Onion Salt

½ cup Ketchup

½ cup Cider Vinegar

½ cup Vegetable Oil

2 drops of Sriracha sauce

Combine all ingredients.

24 raw medium Shrimp peeled

1 tablespoon Butter

2 teaspoons Creole Seasoning Blend

8 strips Green Bell Pepper

8 strips Red Bell Pepper

8 strips Red Onion

Sweet Red Dressing

Marinate vegetables in ½ cup of the sweet red dressing. Over medium

heat, melt butter in a large sauté pan. Sprinkle Creole seasoning over

the shrimp and toss to coat. Add the shrimp and vegetables to the pan

and sauté until the shrimp are almost done, about 4 minutes. Add the

rest of the red dressing and cook until the sauce is warm and coating

the shrimp and vegetables.

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