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Add a photoThis isn't all that fancy or exotic, but it's a wonderfully rich and fully flavored. If you want greater authenticity, you can substitute butter where I have used olive oil. I love butter, but try to control it for health reasons. It's delicious as I have made it, so no need to add the extra butter in my opinion.
Ingredientes
- 1/3 cup olive oil (divided)
- 2 Tbsp butter
- 2 cups chopped onions
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 4 cloves garlic, finely minced
- 2 15 oz cans Italian plum tomatoes (or diced tomatoes)
- 1/2 of a 6oz can tomato paste
- Kosher salt and freshly ground black pepper to taste
- 1 tsp Worcestershire sauce
- 3 slices lemon peel
- 2 whole cloves
- 1 bay leaf
- 1/2 tsp dried thyme
- 1 tsp brown sugar
- 1 medium eggplant, diced (skin on)
- 1 1/2 pounds medium shrimp, peeled
- 1 Tbsp capers
- 3 Tbsp chopped flat leaf parsley
- Tabasco or other red pepper sauce
- FOR THE RICE
- 1 Tbsp minced onion
- 1 Tbsp finely minced garlic
- 1 cup long grain white rice
- 1 cup brown rice
- 2 cups chicken stock, 1/2 cup water
Direcciones
- Add 3 Tbsp olive oil to a large skillet. Add the onions, green pepper, and celery, stirring occasionally until soft. Add the garlic, stir for 30 seconds, then add the tomatoes and juices. If whole, break up the tomatoes with a spoon or kitchen shears. Add the tomato paste, salt and pepper (be generous), Worcestershire, lemon peel, cloves, sugar, thyme, and bay leaf. Simmer on low about 10 minutes, stirring.
- Meanwhile, heat another 3 Tbsp olive oil in a skillet and saute the eggplant until browned. Leave the oil and pan out for the rice below.
- Add the Eggplant to the tomato pan and cook for 5 minutes, then add the shrimp and cook for another 5 minutes. Stir in the butter and the capers and cook for another 2 minutes.
- Check for seasoning and add salt and pepper as desired. Transfer to a serving bowl and garnish with the chopped parsley.
- FOR THE RICE
- When you start the Creole, add the rice and stock to a rice cooker. Alternatively, put both in a pot, bring to boil, cover, and simmer for 20 minutes. Reheat the oil used to cook the Eggplant and add one more Tbsp. Add the minced onion and saute 2 minutes then add the garlic (feel free to add more garlic if you like garlicky rice) and saute until the garlic is golden brown but not burned (about 1 minute). Add all of the rice to the skillet and saute, turning over occasionally, about 2-3 minutes.
- Put rice in a serving dish and serve with the Shrimp Creole and Tabasco sauce for adding at the table. Alternatively, if everyone you are serving likes spicy food, add 1-2 tsp of Tabasco directly to the rice to spice it up before putting it in the serving dish.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 541g | |
| Recipe makes 6 servings | |
| Calories 586 | |
| Calories from Fat 173 | 30% |
| Total Fat 19.63g | 25% |
| Saturated Fat 4.86g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 664mg | 28% |
| Potassium 1179mg | 34% |
| Total Carbs 71.68g | 19% |
| Dietary Fiber 9.1g | 30% |
| Sugars 10.8g | 7% |
| Protein 32.33g | 52% |
Evaluaciones
01 de Mayo de 2011
I really enjoyed this full flavored shrimp and vegetable dish. I added quite a bit of Tabasco to mine, as I like it spicy. But I liked that it was flavorful enough for our kids without the Tabasco.Yo he cocinado/probado esta receta
04 de Mayo de 2011
Evie and I halved the recipe, and used Japanese eggplant. It was delicious1 replyYo he cocinado/probado esta receta
13 de Mayo de 2011
I made this for dinner last night. Super tasty!1 replyYo he cocinado/probado esta receta
Comentarios
02 de Mayo de 2011I'm sorry, John, but I look at the length of the ingredient list and my eyes roll into the back of my head.
