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Smoking Shrimp Creole

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Southern U.S. cuisine

Prep: 0 min Cook: 0 min Servings: 4 Difficulty: medium

Categories: Dinner, Gluten-free, Smoked

Tags: boiled, easy, main course, naturally gluten-free, recipes using bay leaf, recipes using celery, recipes using chipotle chile, recipes using green bell pepper, recipes using rice, recipes using shrimp, recipes using tomato, southern u.s.

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ASmoking_Shrimp_Creole)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ASmoking%20Shrimp%20Creole&oldid=4514097

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 teaspoon canola oil
  • ¾ cup chopped onion
  • 1 small seeded green bell pepper
  • 1 small celery rib, thinly sliced
  • 2 teaspoons finely chopped garlic
  • 1 can (14 ounces) crushed tomatoes
  • 2 bay leaf
  • 1 teaspoon ground paprika
  • ¼–½ ground chipotle chili
  • ¾ pound small or medium shrimp, shelled
  • Salt
  • Freshly-ground black pepper
  • 2 cups cooked long-grain brown rice

Directions

  1. Heat the oil in a medium skillet over medium-high heat.
  2. Sauté the onion, celery, pepper, and garlic until the onion is translucent, 4–5 minutes.
  3. Add the tomatoes, bay leaves, paprika, and chipotle chili.
  4. Simmer the sauce, uncovered, until it is thick, 15–20 minutes, stirring it 2–3 times.
  5. Add the shrimp and cook, uncovered, until they are pink and firm, 5–7 minutes, depending on their size.
  6. Season to taste with salt and pepper.

Notes

Serve over cooked brown rice.