Smoking Shrimp Creole
| 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
Instructions
- Heat the oil in a medium skillet over medium-high heat.
- Sauté the onion, celery, pepper, and garlic until the onion is translucent, 4–5 minutes.
- Add the tomatoes, bay leaves, paprika, and chipotle chili.
- Simmer the sauce, uncovered, until it is thick, 15–20 minutes, stirring it 2–3 times.
- Add the shrimp and cook, uncovered, until they are pink and firm, 5–7 minutes, depending on their size.
- Season to taste with salt and pepper.