From EatingWell: January/February 1995
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.
- 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
- 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.
- 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.
- 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.
Tips & Notes
- Make Ahead Tip: Prepare through Step 1; cover and refrigerate for up to 1 day. Return to a simmer before proceeding.
Per serving: 235 calories; 5 g fat (1 g sat, 3 g mono); 168 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 23 g protein; 4 g fiber; 411 mg sodium; 871 mg potassium.
Carbohydrate Servings: 1
Exchanges: 3 vegetable, 2 1/2 lean meat, 1 fat
More From EatingWell
An outstanding salad dressing can take your salad from ho-hum...
Fresh seasonal produce offers plenty of reasons to try one of...
Turnips are a root vegetable with purple-white skin and a...
A piping-hot bowl of soup makes a delicious dinner and an...
Instead of ordering takeout tonight, try an easy chicken stir...
Whether you’re eating chickpeas in a salad, pasta dish or...
Pass on store-bought snacks that are loaded with fat and...
Vegetables are one of the healthiest foods you can eat,...
Our healthy low-carb desserts are delicious ways to end your...
Boneless chicken thighs can take plenty of cooking without...Oatmeal is an ideal breakfast for cooler months and is arguably...
Who says entertaining has to be reserved for the weekend only...
Peanut butter is a healthy ingredient and more versatile than...
If you’re watching your sodium intake, these low-sodium snack...
When it comes to making healthy slow cooker chicken recipes,...
Whether you’re packing a healthy snack for yourself or your...
- Main Ingredient
- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation
- Total Time
- More than 1 hour
- January/February 1995