Recipe Image

Shrimp Creole

  • 1 h 15 m
  • 1 h 30 m
Steven Raichlen
“We adapted a favorite recipe for conch creole to shrimp because conch can be hard to find in the U.S. You can also use scallops.”

Ingredients

    • 1½ tablespoons extra-virgin olive oil
    • 1 onion, finely chopped
    • 3 bunches chives or 12 scallions, finely chopped (2 cups)
    • 4 shallots, finely chopped
    • 6 cloves garlic, finely chopped (2 tablespoons)
    • 1-2 Scotch bonnet chiles (or other very hot fresh chiles), seeded and finely chopped
    • 2 teaspoons finely chopped fresh ginger
    • 1½ teaspoons curry powder, preferably Madras
    • 3 large ripe tomatoes, peeled, seeded and diced (about 2¼ 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 bottled clam juice
    • 2 tablespoons tomato paste
    • 18 jumbo or 24 large shrimp (about 1½ pounds), peeled and deveined
    • 2 tablespoons lime juice, plus more to taste
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper

Directions

  • 1 Heat oil in a large nonstick skillet over medium heat. Add onions, chives (or scallions), shallots, all but 1 teaspoon of the garlic, chiles, ginger and curry powder. Cook, stirring, until just beginning to brown, 4 to 5 minutes. Stir in tomatoes, ½ cup parsley, cilantro, thyme and bay leaf. Increase heat to high and cook, stirring, for 1 minute. Stir in rum and bring to a boil. Add fish stock (or clam juice) and tomato paste. Reduce heat and simmer until thickened and well-flavored, about 10 minutes.
  • 2 Meanwhile, place shrimp in a shallow glass dish and toss with 2 tablespoons lime juice, salt and pepper. Cover with plastic wrap; refrigerate for 20 minutes.
  • 3 Stir the shrimp into the onion-tomato mixture. Gently simmer over low heat, turning occasionally, until the shrimp are curled and opaque, 3 to 5 minutes. Stir in the remaining 1 teaspoon garlic. Taste and add more lime juice, if desired. Sprinkle with the remaining ½ cup parsley and serve immediately.
  • Make Ahead Tip: Prepare through Step 1; cover and refrigerate for up to 1 day. Return to a simmer before proceeding.
ALL RIGHTS RESERVED © 2019 EatingWell.com Printed From EatingWell.com 10/23/2019