Try this Shrimp Creole #06 recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large nonstick skillet over medium heat. Add onions, chives or scallions, shallots, all but 1 tsp. of the garlic, chiles, ginger, and curry powder. Cook, stirring, until just beginning to brown, 4-5 minutes. Stir in tomatoes, 1/2 cup of the parsley, cilantro, thyme, and bay leaf. Increase heat to high and cook, stirring, for 1 minute. Stir in rum and bring to a boil. Add fish stock or clam juice and tomato paste. Reduce heat and simmer until thickened and well-flavored, about 10 minutes. (The onion-tomato mixture can be made ahead to this point and kept covered in the refrigerator for up to 1 day. Return vegetable mixture to a simmer before proceeding.) Meanwhile, place shrimp in a shallow glass dish and toss with 2 tb. lime juice, 1/4 tsp. salt, and 1/4 tsp. black pepper. Cover with plastic wrap; refrigerate for 20 minutes. Stir the marinated shrimp into the onion-tomato mixture. Gently simmer over low heat, turning occasionally, until the shrimp are curled and opaque, 3-5 minutes. Stir in the remaining 1 tsp. garlic. Taste and adjust seasonings with lime juice, salt, and pepper. Sprinkle with the remaining 1/2 cup parsley and serve at once. Serves 6. Christi Craig
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Serving Size: 1 Serving (74g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 67 | ||
Calories from Fat: 6 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 148.4mg | 5 % | |
Potassium 399.3mg | 11 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 5.4g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 67
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