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
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- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- January/February 1995