Shrimp Creole

Ingredients

• 2 cup Green bell pepper
• 1 5-inch Yellow or white onion
• 2 cup Celery
• 1/4 cup Olive or cooking oil
• 1 cup Heinz chilli sauce
• 3 tbsp Frank's RedHot sauce
• 1 cup Seedless golden raisins
• 1 cup Slivered almonds
• 3 14.5oz can Diced tomato
• 1 tsp Black pepper
• 1 tsp Thyme
• 1 tsp Salt
• 2 tsp Curry powder
• 1/2 cup Parsley
• 2 lb Cleaned and shelled shrimp
• Cooked white rice

Method

Shrimp Creole is built on a deep, concentrated aromatic-vegetables base — the celery, onion and bell pepper must release their flavour into the oil before you add liquid. Dice them small (roughly 5mm) so they soften evenly and their sugars caramelise properly. Heat the oil until it shimmers, then add the vegetables. Cook for 8–10 minutes, stirring often. You're after a slight bronze at the edges and a room that smells unmistakably savoury; this sauteing stage builds the foundation that a quick simmer won't recover.

Once the vegetables have softened and darkened slightly, add the chilli sauce, Frank's RedHot, tomatoes, raisins and almonds. The acids in the tomato and hot sauce will curdle milk-based elements if present, but here they stabilise the oil and help the spices dissolve into the liquid. Stir in the thyme, curry powder, salt and black pepper — distribute them evenly through the wet mixture so you don't end up with a pocket of dry spice. Bring to a bare simmering boil, then turn the heat low. The distinction matters: a rolling boil will break down the almonds to mush and toughen the shrimp when you add them; a simmer (just the occasional bubble breaking the surface) softens the raisins and lets the spices marry without aggressive heat.

Simmer uncovered for 45 minutes to 1 hour. The sauce will thicken as water evaporates and the almonds begin to break down, contributing body and a subtle nuttiness. Taste at 45 minutes. The flavour should be savoury and slightly hot, balanced by the sweetness of the raisins — if it tastes one-note, you're not there yet. Add the cleaned shrimp once the sauce has lost its raw edge and darkened to a deep rust colour. Shrimp toughen within 5 minutes of hitting heat; cook only until they've curled and turned opaque throughout. Fold in the parsley off the heat — fresh herb flavour fades fast at temperature.

Serve over plain white rice. The grain absorbs the sauce and prevents the creole from sitting heavy. Make this a day ahead if you like — the flavours deepen overnight — but add the shrimp only when you reheat, no earlier.