If you make this recipe, be sure to rate it, leave a comment or tag #flipflopfoodies on Instagram. We hope you love it as much as we do!
Spicy Shrimp Creole
Course: Entrees4
servings30
minutes40
minutesIngredients
2 lbs 2 (16 – 20 count) head-on shrimp
2 tbsp 2 vegetable oil
1 1 onion, finely chopped
1 stalk 1 celery, finely chopped
2 2 poblano chiles, stemmed, seeded, and finely chopped
1 1 yellow banana chile, stemmed, seeded, and finely chopped
1 1 jalapeño pepper, stemmed, seeded, and finely chopped
2 cloves 2 garlic, thinly sliced
1 tsp 1 dried thyme
1/2 tsp 1/2 dried basil
1 1/2 tsp 1 1/2 salt
1/4 tsp 1/4 ground white pepper
1/4 tsp 1/4 ground black pepper
1 (6 oz) can 1 tomato paste
4 4 ripe tomatoes, finely chopped and juice reserved
1 tbsp 1 red wine vinegar
2 cups 2 shrimp stock
2 tbsp 2 chopped fresh oregano
2 cups 2 cooked rice
2 2 scallions (white and green parts), thinly sliced
hot sauce, for garnish
Directions
- Peel the shrimp.
- Heat the oil in a large cast-iron skillet over medium heat. Add the onion, celery, chiles, garlic, thyme, basil, salt, and white and black pepper, and cook, stirring, until the chiles begin to soften, about 5 minutes.
- Add the tomato paste and cook, stirring, for 3 minutes more, until the vegetables are well coated.
- Add the tomatoes, their juices, and the vinegar. Reduce the heat to low and simmer for 10 minutes, until the mixture is slightly thickened.
- Add the stock and simmer until the tomatoes break down and begin to form a sauce, 20 minutes more.
- Add the peeled shrimp and oregano, and simmer for another 20 minutes, stirring occasionally. Taste for seasonings, then serve immediately over hot rice, garnished with scallion and hot sauce.
Inspired by Donald Link – New Orleans, LA
Leave a Reply