Creole Shrimp Recipe
simmered with fresh herbs, tomato, garlic, a little warmth but not too spicy, served on a bed of rice
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Ingredients
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GRAINS, RICE & PASTA
Method
GRAINS, RICE & PASTA
- 1
Rinse the rice under cold water until the water runs clear. In a saucepan, combine 1 cup rice with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer 15-18 minutes until the rice is tender. Remove from heat and keep covered to steam.
- 2
- 3
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté 3-4 minutes until translucent.
- 4
- 5
Stir in 1 cup diced tomatoes, 0.5 cup seafood stock or tomato juice, 0.5 teaspoon dried thyme, 0.5 teaspoon Creole seasoning, 0.25 teaspoon crushed red pepper flakes, and 1 bay leaf. Simmer 5-7 minutes to meld flavors and reduce slightly.
- 6
Add the shrimp to the skillet. Cook 3-4 minutes, stirring occasionally, until the shrimp are pink and opaque. Season with salt to taste. Remove the bay leaf.
- 7
Stir in 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with salt if needed.
- 8
Fluff the cooked rice and plate on serving dishes. Spoon the shrimp and sauce over the bed of rice and garnish with extra parsley if desired.