Shrimp Creole And Rice Served With One(1) Side Recipe

Prep shrimp and aromatics

Pat shrimp dry with paper towels, then season lightly with 1/4 tsp salt and 1/4 tsp black pepper. Finely dice the onion, bell pepper and celery (the 'holy trinity' of Creole cooking). Mince the garlic, chop parsley and slice green onions; set aside.

Brown base

In a large skillet or heavy saucepan over medium-high heat, warm the butter and vegetable oil until butter foams. Add the diced onion, bell pepper and celery. Sauté, stirring occasionally, until vegetables are softened and beginning to brown, about 6–8 minutes.

Build sauce

Stir in the minced garlic and cook 30 seconds until fragrant. Add tomato paste and cook, stirring constantly, 1–2 minutes to develop flavor. Pour in the crushed tomatoes and chicken broth, then add Worcestershire sauce, hot sauce, dried oregano, dried thyme, smoked paprika, bay leaf, cayenne, remaining salt and black pepper and the optional sugar. Stir to combine.

Simmer

Bring sauce to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 12–15 minutes to thicken slightly and allow flavors to meld. Taste and adjust seasoning (add more hot sauce or cayenne if you want more heat). Remove and discard the bay leaf.

Finish with shrimp

Increase heat to medium. Add the seasoned shrimp to the simmering sauce in a single layer. Cook, stirring occasionally, until shrimp are opaque and just cooked through, about 3–4 minutes depending on size. Do not overcook.

Finish and garnish

Stir in chopped parsley, sliced green onions and lemon juice. Taste and adjust salt, pepper and acidity. Keep sauce warm while rice finishes.

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

In a medium saucepan, bring 2 cups water, 1 tsp salt and 1 tsp butter to a boil. Add the rinsed rice, stir once, cover with a tight lid, reduce heat to low and simmer gently for 18 minutes without lifting the lid.

After 18 minutes, remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Steamed green beans: Bring a pot of salted water to a boil. Add trimmed green beans and cook 3–4 minutes until bright green and crisp-tender. Drain and toss with a pat of butter, salt and pepper.

Orzo pasta salad (if using prepared): Portion 1 cup chilled orzo salad and serve alongside the Creole.

Mixed greens salad: Toss mixed greens with your preferred vinaigrette and serve immediately.

Spoon a mound of rice onto each plate. Ladle shrimp creole over or beside the rice so some sauce runs into the rice. Add the chosen side to the plate. Garnish with additional chopped parsley and green onion if desired. Serve hot with lemon wedges and extra hot sauce on the side.