Difference between revisions of "Smoking Shrimp Creole"
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{{recipesummary|Seafood recipes|4|an hour|2}} | {{recipesummary|Seafood recipes|4|an hour|2}} | ||
| − | + | | [[Cuisine of the United States|American cuisine]] | [[Southern cuisine|Southern cuisine]] | [[Rice|Rice]] | |
'''Smoking Shrimp Creole''' | '''Smoking Shrimp Creole''' | ||
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==Ingredients== | ==Ingredients== | ||
| − | * 1 [[ | + | * 1 [[Teaspoon|teaspoon]] [[Canola Oil|canola oil]] |
| − | * ¾ [[ | + | * ¾ [[Cup|cup]] [[Chop|chopped]] [[Onion|onion]] |
| − | * 1 small seeded [[ | + | * 1 small seeded [[Green Pepper|green bell pepper]] |
| − | * 1 small [[ | + | * 1 small [[Celery|celery]] rib, thinly sliced |
| − | * 2 teaspoons finely chopped [[ | + | * 2 teaspoons finely chopped [[Garlic|garlic]] |
| − | * 1 can (14-[[ | + | * 1 can (14-[[Ounce|ounce]]) crushed [[Tomato|tomatoes]] |
| − | * 2 [[ | + | * 2 [[Bay Leaf|bay leaf]] |
| − | * 1 teaspoon ground [[ | + | * 1 teaspoon ground [[Paprika|paprika]] |
* ¼-½ ground chipotle chili | * ¼-½ ground chipotle chili | ||
| − | * ¾ [[ | + | * ¾ [[Pound|pound]] small or medium [[shrimp|shrimp]], shelled |
| − | * [[ | + | * [[Salt|salt]] and freshly ground [[Pepper|black pepper]] |
| − | * 2 cups cooked long-grain [[ | + | * 2 cups cooked long-grain [[Rice|brown rice]] |
==Procedure== | ==Procedure== | ||
| − | # Heat the oil in a medium [[ | + | # Heat the oil in a medium [[Skillet|skillet]] over medium-high heat. |
| − | # [[ | + | # [[Sauté|Sauté]] the onion, celery, pepper, and garlic until the onion is translucent, 4 to 5 minutes. |
# Add the tomatoes, bay leaves, paprika, and chipotle chili. | # Add the tomatoes, bay leaves, paprika, and chipotle chili. | ||
| − | # [[ | + | # [[Simmer|Simmer]] the sauce, uncovered, until it is thick, 15 to 20 minutes, stirring it 2 or 3 times. |
# Add the shrimp and cook, uncovered, until they are pink and firm, 5 to 7 minutes, depending on their size. | # Add the shrimp and cook, uncovered, until they are pink and firm, 5 to 7 minutes, depending on their size. | ||
# Season to taste with salt and pepper. | # Season to taste with salt and pepper. | ||
| Line 32: | Line 32: | ||
* Serve over cooked brown rice. | * Serve over cooked brown rice. | ||
| − | [[Category:Southern | + | [[Category:Southern Recipes|{{PAGENAME}}]] |
| − | [[Category:Camping | + | [[Category:Camping Recipes|{{PAGENAME}}]] |
| − | [[Category:Fried | + | [[Category:Fried Recipes|{{PAGENAME}}]] |
| − | [[Category:Shrimp | + | [[Category:Shrimp Recipes|{{PAGENAME}}]] |
| − | [[Category:Rice | + | [[Category:Rice Recipes|{{PAGENAME}}]] |
| − | [[Category:Tomato | + | [[Category:Tomato Recipes|{{PAGENAME}}]] |
[[category:Gluten-free recipes|{{PAGENAME}}]] | [[category:Gluten-free recipes|{{PAGENAME}}]] | ||
Latest revision as of 15:33, 9 May 2012
| Smoking Shrimp Creole | |
|---|---|
| Category: | Seafood recipes |
| Servings: | 4 |
| Time: | an hour |
| Difficulty: |  |
| American cuisine | Southern cuisine | Rice
Smoking Shrimp Creole
Ingredients
- 1 teaspoon canola oil
- ¾ cup chopped onion
- 1 small seeded green bell pepper
- 1 small celery rib, thinly sliced
- 2 teaspoons finely chopped garlic
- 1 can (14-ounce) crushed tomatoes
- 2 bay leaf
- 1 teaspoon ground paprika
- ¼-½ ground chipotle chili
- ¾ pound small or medium shrimp, shelled
- salt and freshly ground black pepper
- 2 cups cooked long-grain brown rice
Procedure
- Heat the oil in a medium skillet over medium-high heat.
- Sauté the onion, celery, pepper, and garlic until the onion is translucent, 4 to 5 minutes.
- Add the tomatoes, bay leaves, paprika, and chipotle chili.
- Simmer the sauce, uncovered, until it is thick, 15 to 20 minutes, stirring it 2 or 3 times.
- Add the shrimp and cook, uncovered, until they are pink and firm, 5 to 7 minutes, depending on their size.
- Season to taste with salt and pepper.
Tips, Notes, and Variations
- Serve over cooked brown rice.
