Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Source: EatingWell Magazine, January/February 1995

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total:
1 hr 30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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

Nutrition Facts

240 calories; protein 24.2g; carbohydrates 16.8g; dietary fiber 3.8g; sugars 7.3g; fat 6g; saturated fat 1.1g; cholesterol 182.2mg; vitamin a iu 3425.4IU; vitamin c 63.2mg; folate 86.3mcg; calcium 142.6mg; iron 2.3mg; magnesium 74.1mg; potassium 845.7mg; sodium 1033.2mg; thiamin 0.2mg.

3 vegetable, 2 1/2 lean meat, 1 fat

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