Shrimp Creole Recipe

Name: Shrimp Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ tablespoons extra virgin olive oil; 1 onion, finely chopped; 3 bunches chives (2 cups) or 12 scallions, finely chopped (2 cups); 4 shallots, finely chopped; 6 garlic cloves, finely chopped (2 tablespoons); 1 -2 scotch bonnet pepper, seeded and finely chopped (or other very hot fresh chiles); 2 teaspoons finely chopped fresh ginger; 1 ½ teaspoons curry powder, preferably Madras; 3 large ripe tomatoes, peeled, seeded and diced (about 2 1/4 pounds); 1 cup finely chopped fresh parsley; ¼ cup chopped fresh cilantro; 1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme leaves; 1 bay leaf; ⅓ cup dark rum; 1 cup fish stock or 1 cup bottled clam juice; 2 tablespoons tomato paste; 18 jumbo shrimp (about 1 1/2 pounds) or 24 large shrimp, peeled and deveined (about 1 1/2 pounds); 2 tablespoons lime juice, plus more to taste; ¼ teaspoon salt; ¼ teaspoon fresh ground pepper

Servings: persons

1 ½ tablespoons extra virgin olive oil
1 onion, finely chopped
3 bunches chives (2 cups) or 12 scallions, finely chopped (2 cups)
4 shallots, finely chopped
6 garlic cloves, finely chopped (2 tablespoons)
1 -2 scotch bonnet pepper, seeded and finely chopped (or other very hot fresh chiles)
2 teaspoons finely chopped fresh ginger
1 ½ teaspoons curry powder, preferably Madras
3 large ripe tomatoes, peeled, seeded and diced (about 2 1/4 pounds)
1 cup finely chopped fresh parsley
¼ cup chopped fresh cilantro
1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme leaves
1 bay leaf
⅓ cup dark rum
1 cup fish stock or 1 cup bottled clam juice
2 tablespoons tomato paste
18 jumbo shrimp (about 1 1/2 pounds) or 24 large shrimp, peeled and deveined (about 1 1/2 pounds)
2 tablespoons lime juice, plus more to taste
¼ teaspoon salt
¼ teaspoon fresh ground pepper

1
Heat oil in a large nonstick skillet over medium heat.
2
Add onions, chives (or scallions), shallots, all but 1 teaspoon of the garlic, chiles, ginger and curry powder.
3
Cook, stirring, until just beginning to brown, 4 to 5 minutes.
4
Stir in tomatoes, 1/2 cup parsley, cilantro, thyme and bay leaf.
5
Increase heat to high and cook, stirring, for 1 minute.
6
Stir in rum and bring to a boil.
7
Add fish stock (or clam juice) and tomato paste.
8
Reduce heat and simmer until thickened and well-flavored, about 10 minutes.
9
Meanwhile, place shrimp in a shallow glass dish and toss with 2 tablespoons lime juice, salt and pepper.
10
Cover with plastic wrap; refrigerate for 20 minutes.
11
Stir the shrimp into the onion-tomato mixture.
12
Gently simmer over low heat, turning occasionally, until the shrimp are curled and opaque, 3 to 5 minutes.
13
Stir in the remaining 1 teaspoon garlic.
14
Taste and add more lime juice, if desired.
15
Sprinkle with the remaining 1/2 cup parsley and serve immediately.

786

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 ½ tablespoons extra virgin olive oil, 1 onion, finely chopped, 3 bunches chives (2 cups) or 12 scallions, finely chopped (2 cups), 4 shallots, finely chopped, and more.

Yes, Shrimp Creole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Creole

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