Recipe courtesy of Mary Sue Milliken and Susan Feniger

Haitian Shrimp

Name: Haitian Shrimp
Yield: 6 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 small rib celery, finely chopped; 1 small carrot, finely chopped; 1/2 small onion, finely chopped; 2 large ripe tomatoes, peeled, seeded, and chopped; 1/4 teaspoon cayenne pepper; 1/2 small bunch flat leaf parsley, leaves only, finely chopped; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 pounds medium raw shrimp, peeled and deveined; 1/4 cup white wine

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Level: Easy

Yield: 6 servings

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Ingredients

2 tablespoons unsalted butter

2 tablespoons olive oil

3 cloves garlic, minced

1 small rib celery, finely chopped

1 small carrot, finely chopped

1/2 small onion, finely chopped

2 large ripe tomatoes, peeled, seeded, and chopped

1/4 teaspoon cayenne pepper

1/2 small bunch flat leaf parsley, leaves only, finely chopped

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 pounds medium raw shrimp, peeled and deveined

1/4 cup white wine

Directions

In a large skillet, heat the butter and the olive oil over low heat. Add the garlic, celery, carrot, onion, tomatoes, cayenne, half of the parsley, sugar, salt, and black pepper. Cover the pan and raise the heat to medium low. Simmer the mixture for about 5 minutes, until the vegetables are tender. Add the shrimp, cover the pan and cook for 3 minutes. Add the wine and the remaining parsley and stir until the liquid comes to a bare simmer. Remove from the heat and serve, accompanied by white or yellow rice.