Easy Shrimp Creole

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Washington Post


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1 pound (headless) shell-on large shrimp (26 to 30 per pound)

1 cup water

1 1/4 teaspoons kosher salt

5 to 6 (1 3/4 pounds) vine-ripened tomatoes

6 ounces hot/spicy pork sausage meat (no casings)

1 large white or yellow onion

3 medium cloves garlic

1 large poblano chili pepper

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked Spanish paprika

1/2 teaspoon crushed red pepper flakes

1 tablespoon red wine vinegar

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