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Charleston, S.C., natives Matt and Ted Lee have done modern cooks a favor in their just-published cookbook, "Simple Fresh Southern" (Clarkson Potter), where this recipe comes from. Southern cooking is not just about the long-simmered thises and thats; their newfangled chicken and dumplings takes 35 minutes, and their pimento cheese potato gratin takes just 45 minutes.


This version of creole eliminates half of the usual ingredients yet still manages to start with a quick shrimp broth as its base. Adding the shrimp off the heat is a small stroke of genius: They cook through without getting tough.

Serve over rice or grits.

Easy Shrimp Creole
4 servings

1 pound (headless) shell-on large shrimp (26 to 30 per pound)

5 to 6 (1 3/4 pounds) vine-ripened tomatoes

6 ounces hot/spicy pork sausage meat (no casings)

1 large white or yellow onion

3 medium cloves garlic

1 large poblano chili pepper

1/2 teaspoon smoked Spanish paprika (available at Whole Foods Market, Balducci's and Wegmans)

1/2 teaspoon crushed dried red pepper flakes

1 tablespoon red wine vinegar

Questions? We're here to help.

-- Bonnie Benwick

By The Food Section  |  November 3, 2009; 2:00 PM ET
Categories:  Recipes  | Tags: Bonnie Benwick, Dinner in Minutes, recipes  
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