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Shrimp Creole

  • 60minutes
  • 235calories

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Source: www.eatingwell.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons extra-virgin olive oil

  2. 1 onion, finely chopped

  3. 3 bunches chives or 12 scallions, finely chopped (2 cups)

  4. 4 shallots, finely chopped

  5. 6 cloves garlic, finely chopped (2 tablespoons)

  6. 1-2 Scotch bonnet chiles (or other very hot fresh chiles), seeded and finely chopped

  7. 2 teaspoons finely chopped fresh ginger

  8. 1 1/2 teaspoons curry powder, preferably Madras

  9. 3 large ripe tomatoes, peeled, seeded and diced (about 2 1/4 pounds)

  10. 1 cup finely chopped fresh parsley

  11. 1/4 cup chopped fresh cilantro

  12. 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves

  13. 1 bay leaf

  14. 1/3 cup dark rum

  15. 1 cup fish stock or bottled clam juice

  16. 2 tablespoons tomato paste

  17. 18 jumbo or 24 large shrimp (about 1 1/2 pounds), peeled and deveined

  18. 2 tablespoons lime juice, plus more to taste

  19. 1/4 teaspoon salt

  20. 1/4 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Heat oil in a large nonstick skillet over medium heat. Add onions, chives (or scallions), shallots, all but 1 teaspoon of the garlic, chiles, ginger and curry powder. Cook, stirring, until just beginning to brown, 4 to 5 minutes. Stir in tomatoes, 1/2 cup 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.

  2. Meanwhile, place shrimp in a shallow glass dish and toss with 2 tablespoons lime juice, salt and pepper. Cover with plastic wrap; refrigerate for 20 minutes.

  3. Stir the shrimp into the onion-tomato mixture. Gently simmer over low heat, turning occasionally, until the shrimp are curled and opaque, 3 to 5 minutes. Stir in the remaining 1 teaspoon garlic. Taste and add more lime juice, if desired. Sprinkle with the remaining 1/2 cup parsley and serve immediately.

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