RCI-SF.005.0056.001
Shrimp Creole I
Shrimp Creole I from the Recidemia collection
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyadvanced
Ingredients
- 1 tbsp
- 2 cup
- ½ cup
- ⅓ cup
- tomatoes2 largepeeled, seeded and chopped (about 1 cup)
- garlic1 cloveminced
- seafood stock or water2 cups
- 3 tbsp
- 1 tsp
- 1 tsp
- ½ tsp
- ⅛ tsp
- ⅛ tsp
- ⅛ tsp
- dried basil leaves⅛ tspcrushed
- medium shrimp½ lbspeeled and deveined
- 1 cup
Method
1
Heat the margarine in a large heavy-bottomed pot or Dutch oven over medium heat.
2
Add the finely chopped onions, bell pepper, and celery to the hot margarine and sauté until the vegetables are softened and the onions become translucent, about 5-7 minutes.
3
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
2 minutes
4
Add the chopped tomatoes, tomato paste, and seafood stock to the pot and stir well to combine all ingredients.
5
Season the mixture with salt, paprika, ground red pepper, ground white pepper, oregano, thyme, and crushed basil leaves, stirring to distribute the spices evenly throughout the sauce.
6
Bring the sauce to a gentle simmer over medium-high heat, then reduce the heat to medium-low and simmer uncovered for approximately 15 minutes to allow the flavors to meld.
15 minutes
7
Add the peeled and deveined shrimp to the simmering sauce and stir gently to coat them evenly with the Creole base.
8
Continue simmering until the shrimp are cooked through and just opaque, about 8-10 minutes, stirring occasionally.
9 minutes
9
Taste the Creole sauce and adjust seasoning with additional salt, pepper, or spices as needed.
10
Ladle the Shrimp Creole over a bed of hot cooked rice in individual serving bowls.