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.

Steven Raichlen
Source: EatingWell Magazine, January/February 1995


Recipe Summary

1 hr 30 mins


Ingredient Checklist


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.

  • 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.


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.

Reviews (3)

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6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
I thought this was just okay. My husband said he liked it though. Considering the time it took and the expense I won't be making this again. Read More
Rating: 5 stars
SO TASTY! Challenging rewarding recipe with an interesting combination of spices and flavors. Pros: Thought-provoking flavor. Cons: None whatsoever. Read More
Rating: 4 stars
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 dish especially because he hadn't had it for so long. I had misplaced my old Eatingwell book that contained it and was delighted to find it again when I went on-line. My entire family loves this recipe...You need to know what type of heat you are aiming for and adjust accordingly.........of course I am now unable to get fresh conch but I find that shrimp is a very good substitute. Carol Raffini Read More
Rating: 4 stars
Delish Great recipe! Read More
Rating: 2 stars
This was just okay but my husband said he liked it. Considering the time it took and the expense I won't be making this again. Read More
Rating: 4 stars
This was AWFUL! What a waste of 15 of shrimp not to mention the ample amount of time it took to prepare it. I didn't finish my serving and we threw the leftovers down the disposal. I'm rarely so disappointed in a recipe because I usually have a pretty good idea what it will taste like based on the ingredients but I really missed the mark on this one. DON'T BOTHER!! Read More