adapted from Josie's Kitchen
1 lb raw shrimp, shelled and deveined
4 basil leaves, chopped
4 tomatoes (We raided the daughter's garden while she was on vacation!)
1 cup red wine
1 Tbsp tomato paste
1 Tbsp chopped cilantro
2 green onions, chopped (I used them as garnish.)
1 small onion, diced
1 green pepper, chopped
2 celery stalks, diced
2 limes
1/2 tsp Zatarain's Creole Seasoning
1-2 Tbsp Canola oil
Place the shrimp in a ziplock bag along with the juice from two limes. Set aside. The lime juice will begin cook the shrimp.
In a mortar and pestle or on a cutting board using the edge of your knife, mash the garlic and salt to form a paste.
Heat the oil in a large saute pan over medium heat, saute the onions, garlic, celery, and pepper until the onion is soft. Sprinkle Zatarain's Creole Seasoning over the vegetables as they cook. Add the chopped tomatoes, tomato paste and red wine, simmer about 10 minutes.
Add the cilantro, basil and shrimp. Cook until the shrimp is heated through about 5 more minutes. (When added, the shrimp will not have been totally cooked by the lime juice. Keep an eye on the shrimp and tails to make certain they turn a lovely pink!)
Serve over rice.