Shrimp Creole
	1/2 tbs   olive oil
	1         onion, finely chopped
	3 bunches chives or 12 scallions, finely chopped (2 cups)
	4         shallots, finely chopped
	6 cloves  garlic, finely chopped (2 tb.)
	1-2       Scotch bonnet chiles (or other very hot fresh chiles), seeded and 
	          finely chopped
	2 tsp     finely chopped fresh ginger
	1-1/2 tsp curry powder, preferably Madras
	3         large ripe tomatoes, peeled, seeded and diced (about 2-1/4 lbs.)
	1 cup     finely chopped fresh parsley
	1/4 cup   chopped fresh cilantro
	1 tsp     chopped fresh thyme or 1/4 tsp. dried thyme leaves
	1         bay leaf
	1/3 cup   dark rum
	1 cup     fish stock or bottled clam juice
	2 tbs     tomato paste
	18        jumbo or 24 large shrimp (about 1-1/2 lbs.), peeled and deveined
	2 tbs     fresh lime juice, plus more to taste
	1/4 tsp   salt, plus more to taste
	1/4 tsp   freshly ground black pepper, plus more to taste
	Heat oil in a large nonstick skillet over medium heat.  Add onions, 
	chives or scallions, shallots, all but 1 tsp. of the garlic, chiles, 
	ginger, and curry powder.  Cook, stirring, until just beginning to brown, 
	4-5 minutes.  Stir in tomatoes, 1/2 cup of the parsley, cilantro, thyme, 
	and bay leaf.  Increase heat to high and cook, stirring, for 1 minute.  
	Stir in rum and bring to a boil.  Add fish stock or clam juice and tomato 
	paste.  Reduce heat and simmer until thickened and well-flavored, about 
	10 minutes.  (The onion-tomato mixture can be made ahead to this point 
	and kept covered in the refrigerator for up to 1 day.  Return vegetable 
	mixture to a simmer before proceeding.)
	Meanwhile, place shrimp in a shallow glass dish and toss with 2 tb. lime 
	juice, 1/4 tsp. salt, and 1/4 tsp. black pepper.  Cover with plastic 
	wrap; refrigerate for 20 minutes.
	Stir the marinated shrimp into the onion-tomato mixture.  Gently simmer 
	over low heat, turning occasionally, until the shrimp are curled and 
	opaque, 3-5 minutes.  Stir in the remaining 1 tsp. garlic.  Taste and 
	adjust seasonings with lime juice, salt, and pepper.  Sprinkle with the 
	remaining 1/2 cup parsley and serve at once.  Serves 6.

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