New Orleans Shrimp Creole over Linguine with Garlic Bread

This super rich shrimp creole is a New Orleans comfort food.

Finely dice 1/2 cup of onions and a 1/2 cup of green bell peppers. Saute vegetables in a large skillet with lid with a tsp of olive oil on medium high heat. Sprinkle a 1/2 tsp of black pepper over the vegetables and stir well. Cook until onions and peppers blacken slightly on their edges and fond the pan. Deglaze the pan with a small amount of shrimp stock.

Add a 6 oz can of tomato paste and stir everything until it evenly covers the bottom of the pan. Continue cooking on medium high heat for 5 minutes to thoroughly cook the paste. If the paste begin to burn add a small amount of stock.

After the tomato paste has been thoroughly cooked slowly add more stock to the pan and stir. It should be able to absorb about 16 oz of stock before becoming too loose. Season sauce with thyme, oregano, cayenne pepper, an a splash of worcestershire sauce.

Add 1/2 pound of peeled shrimp and simmer on low for 5 minutes or until shrimp become opaque. Serve immediately over pasta or rice.