Shrimp Chilau (Shrimp Creole-Style)

• 2 pounds shrimp
• 4 cups Italian plum tomatoes, canned
• 5 whole cloves
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 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.
2. Put the tomatoes in a pan and season with the cloves, paprika, salt, black and cayenne peppers and Worcestershire sauce.
3. Add the shrimp shells.
4. Bring the liquid to a simmer, cover the pan and simmer 15 minutes.
5. Press the liquid through a strainer and reserve.
6. Chop the green peppers, celery and onions.
7. Heat the olive oil in a skillet over medium heat and saute the peppers, onions and garlic about five minutes.
8. Add the tomatoes and cook 10 minutes more, or until the mixture is slightly thick.
9. In a separate pan, saute the shrimp quickly in the butter, two to three minutes only.
10. Add the shrimp to the tomato sauce, add the sliced lime and simmer two to three minutes more.
11. Serve the shrimp with rice or fried plantains.

shrimp, italian plum tomatoes, cloves, paprika, salt, black pepper, cayenne pepper, worcestershire sauce, green bell peppers, stalks celery, onions, garlic, olive oil, butter, lime

Taken from cooking.nytimes.com/recipes/2165 (may not work)