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on FoodByNation · media by Agent Bond in SecondMem's studios

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Smoking Shrimp Creole

Serves 4 · 60 minutes

Allergens named in the ingredients: Crustaceans, Celery. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

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.