I have 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.

Makes 6 servings

ACTIVE TIME: 1 1/4 hours

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Moderate

1 1/2 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
1 1/2 teaspoons curry powder, preferably Madras
3 large ripe tomatoes, peeled, seeded and diced (about 2 1/4 pounds)
1 cup finely chopped fresh parsley
1/4 cup chopped fresh cilantro
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves
1 bay leaf
1/3 cup dark rum
1 cup fish stock or bottled clam juice
2 tablespoons tomato paste
18 jumbo or 24 large shrimp (about 1 1/2 pounds), peeled and deveined
2 tablespoons lime juice, plus more to taste
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

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, 1/2 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 1/2 cup parsley and serve immediately.

NUTRITION INFORMATION: Per serving: 235 calories; 5 g fat (1 g sat, 3 g mono); 168 mg cholesterol; 18 g carbohydrate; 23 g protein; 4 g fiber; 411 mg sodium; 871 mg potassium.


1 Carbohydrate Serving

MAKE AHEAD TIP: Prepare through Step 1; cover and refrigerate for up to 1 day. Return to a simmer before proceeding.