Easy Shrimp Chilau with Sun-Dried Tomato Pilaf

Chilau 2In an effort to shorten a few cooking experiences and still put a nice meal on the table, I opted to serve a nice shrimp dish as reported by Mark Bittman, Shrimp Chilau (Cajun Style) which I admit originally being a little confused by just who’s recipe is this, so I went with with the Mark Bittman link since he put it into print giving credit to Betty Fusell of course…maybe it will qualify for pot luck this week at the cooking club…still and all a rather quick dish to put together with basic ingredients.  A little sweet smoky party dish for a quick gathering or just two…of course  a few changes along the  way including about 2 tablespoons of garlic butter from the previous days homemade bread spread (Jacob’s), red and yellow baby peppers instead of green peppers for the shrimp sauté.  The sauce was tomatoed up with a few chopped sun-dried tomatoes and a squeeze of sun-dried tomato paste.

You can certainly make your own pilaf mix or buy the original version of Near East Pilaf and add some special touches of sun-dried tomatoes, cook in chicken or vegetable stock a EVOO instead of butter.
INGREDIENTS
2 pounds shrimp
4 cups Italian plum tomatoes, canned
5 whole cloves
1 tablespoon paprika-I snuck in a pinch of smoked paprika,just a pinch
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
2 green bell peppers
6 stalks celery
2 large onions
2 cloves garlic, minced
4 tablespoons olive oil
4 tablespoons butter
1 lime, sliced thin

1.  Rinse the shrimp, remove the shells and reserve the meat and shells separately. Put the tomatoes in a pan and season with the cloves, paprika, salt, black and cayenne peppers and Worcestershire sauce. Add the shrimp shells. Bring the liquid to a simmer, cover the pan and simmer 15 minutes. Press the liquid through a strainer and reserve.

2.  Chop the green peppers, celery and onions. Heat the olive oil in a skillet over medium heat and saute the peppers, onions and garlic about five minutes. Add the tomatoes and cook 10 minutes more, or until the mixture is slightly thick.

3.  In a separate pan, saute the shrimp quickly in the butter, two to three minutes only. Add the shrimp to the tomato sauce, add the sliced lime and simmer two to three minutes more. Serve the shrimp with rice or fried plantains.

http://cooking.nytimes.com/recipes/2165-shrimp-chilau-shrimp-creole-style