Advertisement

Shrimp Creole

January/February 1995

Your rating: None Average: 3.4 (13 votes)

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.



READER'S COMMENT:
"I can't believe the previous review. I lived on a sailboat for 5 years and had access to fresh conch. This was and this is one of my favorite recipes.......one of my stand-bys when I needed to entertain. My husband asked me to make this...
Shrimp Creole Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 1; cover and refrigerate for up to 1 day. Return to a simmer before proceeding.

Nutrition

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

Recipe Categories

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner