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Smoking Shrimp Creole

Smoking Shrimp Creole – Forkwise recipe card (illustration, no photo yet)
DinnerAmerican⏱ 60 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

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

Method

  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.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.