Free Recipe Shrimp Creole #06

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Shrimp Creole #06 Recipe

1/2 tb Olive oil
1 Onion; finely chopped
3 Bunches chives -or-
12 Scallions; finely chopped
4 Shallots; finely chopped
6 Cloves garlic; finely
-chopped
1 -(up to)
2 Scotch Bonnet chiles (or
-other very hot fresh
-chiles); seeded and finely
-chopped
2 ts Finely chopped fresh ginger
1-1/2 ts Curry powder; preferably
-Madras
3 lg Ripe tomatoes; peeled,
-seeded and diced
1 c Finely chopped fresh parsley
1/4 c Chopped fresh cilantro
1 ts Chopped fresh thyme -or-
1/4 ts Dried thyme leaves
1 Bay leaf
1/3 c Dark rum
1 c Fish stock or bottled clam
-juice
2 tb Tomato paste
18 Jumbo -or-
24 lg Shrimp (about 1-1/2
-lbs.); peeled and deveined
2 tb Fresh lime juice; plus more
-to taste
1/4 ts Salt; plus more to taste
1/4 ts Freshly ground black pepper;
-plus more to taste

Shrimp Creole #06 Preparation

Heat oil in a large nonstick skillet over medium heat. Add onions, chives or scallions, shallots, all but 1 tsp. of the garlic, chiles, ginger, and curry powder. Cook, stirring, until just beginning to brown, 4-5 minutes. Stir in tomatoes, 1/2 cup of the 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. (The onion-tomato mixture can be made ahead to this point and kept covered in the refrigerator for up to 1 day. Return vegetable mixture to a simmer before proceeding.) Meanwhile, place shrimp in a shallow glass dish and toss with 2 tb. lime juice, 1/4 tsp. salt, and 1/4 tsp. black pepper. Cover with plastic wrap; refrigerate for 20 minutes. Stir the marinated shrimp into the onion-tomato mixture. Gently simmer over low heat, turning occasionally, until the shrimp are curled and opaque, 3-5 minutes. Stir in the remaining 1 tsp. garlic. Taste and adjust seasonings with lime juice, salt, and pepper. Sprinkle with the remaining 1/2 cup parsley and serve at once. Serves 6. Christi Craig <ccraig@mail.solinet.net> <sol131@sol1.solinet.net> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.

Cooking Temperature:

Recipe Serves: 6

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