Cookbook:Smoking Shrimp Creole

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

Cookbook | Ingredients | 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 to 5 minutes.
3. Add the tomatoes, bay leaves, paprika, and chipotle chili.
4. Simmer the sauce, uncovered, until it is thick, 15 to 20 minutes, stirring it 2 or 3 times.
5. Add the shrimp and cook, uncovered, until they are pink and firm, 5 to 7 minutes, depending on their size.
6. Season to taste with salt and pepper.

Notes, tips, and variations

• Serve over cooked brown rice.