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Recipe: Aromatic Shrimp Creole
Similar Categories: Aromatic, Shrimp, Creole
* 2 tablespoons vegetable oil
* 2 medium onions, medium diced
* 2 large cloves garlic, minced
* 4 celery stalks, medium diced
* 2 medium green bell peppers, medium diced
* 6 tablespoons tomato paste
* 1/2 teaspoon dried red pepper flakes
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 6 cups chicken stock OR 6 cups canned chicken broth
* 1 1/2 pounds jumbo shrimp, peeled and deveined
* Ground black pepper (to taste)
* 4 cups cooked white rice
* 1/4 cup minced fresh parsley
Heat oil in a large saucepan. Add the next 5 ingredients; sauté until
vegetables soften, about 5 minutes.
Add next 4 ingredients; sauté until fragrant, about 1 minute
Add chicken stock; bring to boil and cook over medium-high heat until
thickened, about 30 minutes.
Add shrimp; simmer until shrimp are opaque throughout, about 4
minutes. Season with 1/2 teaspoon pepper or to taste.
TO SERVE: Ladle a portion of shrimp creole into each warm soup plate.
Spoon 3/4 cup rice atop each portion of creole. Sprinkle with parsley
and serve immediately.
* 2 medium onions, medium diced
* 2 large cloves garlic, minced
* 4 celery stalks, medium diced
* 2 medium green bell peppers, medium diced
* 6 tablespoons tomato paste
* 1/2 teaspoon dried red pepper flakes
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 6 cups chicken stock OR 6 cups canned chicken broth
* 1 1/2 pounds jumbo shrimp, peeled and deveined
* Ground black pepper (to taste)
* 4 cups cooked white rice
* 1/4 cup minced fresh parsley
Heat oil in a large saucepan. Add the next 5 ingredients; sauté until
vegetables soften, about 5 minutes.
Add next 4 ingredients; sauté until fragrant, about 1 minute
Add chicken stock; bring to boil and cook over medium-high heat until
thickened, about 30 minutes.
Add shrimp; simmer until shrimp are opaque throughout, about 4
minutes. Season with 1/2 teaspoon pepper or to taste.
TO SERVE: Ladle a portion of shrimp creole into each warm soup plate.
Spoon 3/4 cup rice atop each portion of creole. Sprinkle with parsley
and serve immediately.
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