Shrimp Creole


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    Shrimp Creole.Shrimp with vegetables cooked in skillet. tasty Creole recipe.


    • 1½ tablespoons olive oil
    • 1 onion,peeled and finely chopped
    • 12 scallions,finely chopped
    • 4 shallots,finely chopped
    • 6 cloves garlic,peeled and finely chopped
    • 1-2 chiles,seeded and finely chopped
    • 2 teaspoons finely chopped fresh ginger
    • 1½ teaspoons curry powder
    • 3 large ripe tomatoes,peeled,seeded and diced
    • 1 cup finely chopped fresh parsley
    • 1/4 cup chopped fresh cilantro
    • 1 teaspoon chopped fresh thyme
    • 1 bay leaf
    • 1/3 cup (80 ml) dark rum
    • 1 cup (250 ml) fish stock
    • 2 tablespoons tomato paste
    • 18 jumbo shrimp,peeled and deveined
    • 2 tablespoons freshly squeezed lime juice,plus more to taste
    • 1/4 teaspoon salt,plus more to taste
    • 2 tablespoons lime juice


    Step 1

    Preheat olive oil in a large nonstick skillet over medium heat. Add chopped onion, scallions ,shallots ,garlic, chiles, ginger, curry powder and 1 teaspoon of garlic. Cook,stirring,until browned(about 4-5 minutes).

    Step 2

    Stir in diced tomatoes,1/2 cup of parsley,cilantro,thyme and bay leaf. Increase heat to high and cook,stirring,for 1 minute. Stir in dark rum and bring to a boil.

    Step 3

    Add fish stock and tomato paste,then reduce heat to low and simmer until thickened and well-flavored(about 10 minutes). Remove bay leaf.

    Step 4

    In a shallow glass dish,combine shrimp,2 tablespoons of lime juice,1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss well,cover with plastic wrap and refrigerate for 20 minutes.

    Step 5

    Stir marinated shrimp into the tomato mixture. Gently simmer over low heat,turning occasionally,until the shrimp are opaque(about 3-5 minutes).

    Step 6

    Stir in remaining 1 teaspoon garlic. Add seasoning and lime juice,to taste. Sprinkle with remaining chopped parsley. Serve shrimp Creole immediately.

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