Cookbook:Smoking Shrimp Creole

Smoking Shrimp Creole
Category	Seafood recipes
Servings	4
Time	1 hour
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Southern U.S. cuisine

Ingredients

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

Procedure

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.

Notes, tips, and variations

• Serve over cooked brown rice.