September 23 is the first day of Fall. However in New Orleans, we look at things differently. The season change is from Crab season to Shrimp season. Shrimp are a very versatile ingredient. One of the things I miss about New Orleans is the ability to drive 10 minutes to purchase fresh shrimp to cook the same day. I do bring Gulf shrimp back to Arkansas everytime I get down there. Shrimp frreeze well. This recipe is from my cookbook.
This is a dish that I have played around with for about 15 years.
Now I have finally stopped. I found that the ingredient I was lookingfor is Sriracha. Just two drops of the hot chili sauce makes the dish. As far as the name of the dish, Rehoboth is the street I live on.
Sweet Red Dressing
½ cup Sugar
¼ teaspoon Onion Salt
½ cup Ketchup
½ cup Cider Vinegar
½ cup Vegetable Oil
2 drops of Sriracha sauce
Combine all ingredients.
24 raw medium Shrimp peeled
1 tablespoon Butter
2 teaspoons Creole Seasoning Blend
8 strips Green Bell Pepper
8 strips Red Bell Pepper
8 strips Red Onion
Sweet Red Dressing
Marinate vegetables in ½ cup of the sweet red dressing. Over medium
heat, melt butter in a large sauté pan. Sprinkle Creole seasoning over
the shrimp and toss to coat. Add the shrimp and vegetables to the pan
and sauté until the shrimp are almost done, about 4 minutes. Add the
rest of the red dressing and cook until the sauce is warm and coating
the shrimp and vegetables.
Komen