3 Tbs. unsalted butter 2 Tbs. canola oil ½ cup each of diced red, orange, and yellow peppers ¼ cup small dice celery
Melt the butter in a four-quart saucepan. Add the oil and warm two minutes. Add the onions and cook over medium-low heat until the onions soften and begin to color, about seven minutes. Increase heat and cook the onions until a light golden color, about two to three minutes more. Add the peppers and the celery. Cook five minutes. Add the bay leaf, salt, and shrimp stock. Bring to a boil and then reduce heat and simmer for 10 minutes. Add the tomatoes and simmer 15 minutes. (if preparing in advance, stop the recipe at this point and refrigerate overnight.) Remove bay leaf. Add the shrimp to the sauce and cover the pot and cook five to six minutes, or until the shrimp turn pink and begin to curl. Add the hot pepper sauce. Serve with white rice and a garnish of scallions.
Photograph by Peter Frank Edwards
