Shrimp Creole Stir Fry
|Shrimp in shells||1 1⁄2 Pound, fresh or frozen|
|Canned stewed tomatoes||16 Ounce (1 Can)|
|Snipped parsley||2 Tablespoon|
|Tomato paste||2 Tablespoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Cooking oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried thyme||1⁄8 Teaspoon, crushed|
|Ground cloves||1 Dash|
|Celery stalks||2 , thinly bias sliced for 1 cup|
|Onion||1 Medium, chopped|
|Green pepper||1 Medium, chopped for 3/4 cup|
|Frozen cut okra||10 Ounce, thawed (1 Package)|
Thaw shrimp, if frozen.
Shell and devein shrimp.
Halve shrimp lengthwise.
(If shrimp are large, halve again crosswise.) For sauce, stir together undrained stewed tomatoes, parsley, tomato paste, cornstarch, hot pepper sauce, and 1/3 cup cold water.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry garlic, thyme, and cloves in hot oil for 15 seconds.
Add celery and onion; stir-fry for 1 1/2 minutes.
Add green pepper; stir-fry about 1 1/2 minutes or till vegetables are crisp-tender.
Remove vegetables from the wok.
Add okra to the hot wok or skillet; stir-fry about 3 minutes or till crisp-tender.
Remove okra from the wok.
Add half of the shrimp to the hot wok or skillet.
Stir-fry for 2 to 3 minutes or till shrimp turns pink.
Stir-fry the remaining shrimp for 2 to 3 minutes.
Stir sauce; add to the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return vegetables and okra; stir ingredients together to coat with sauce.
Cover and cook for 3 minutes.
Stir in shrimp.
Cover and cook for 1 minute.
Serve immediately over rice.
If desired, pass additional hot pepper sauce.