Side Pannel
Shrimp Creole #06
Ingredients List
- 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
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
