This light shrimp dinner is fast and easy to prepare, which is perfect for days when you’d rather be outdoors than in the kitchen.
By Nancy Lopez-McHugh
Warmer weather leaves us craving lighter meals. This light shrimp dinner is fast and easy to prepare, which is perfect for days when you’d rather be outdoors than in the kitchen. The recipe was based and inspired by Emeril’s Shrimp Creole.
My recipe uses frozen shrimp because living in a landlocked country that is all that is available. Since the frozen shrimp was pre-cooked all I had to do was thaw it out before dinner time. If you are lucky enough to have fresh shrimp all you need to do is extend the cooking time.
- 400 gm or just over ¾ lb. cooked shrimp
- 1 medium bell pepper, finely chopped
- 1 medium onion, finely chopped
- 1 large celery stalk, finely chopped
- 3 garlic cloves, minced
- 2 tbs extra virgin olive oil
- 1 can stewed tomatoes, chopped
- salt to taste
- ground black pepper to taste
- 1-2 tsp cayenne, adjust to taste
- 1 tbsp Emiril's Creole Seasoning* I made my own from his recipe
- 1 cup fish stock or vegetable stock, I used low sodium vegetable
- 2 tbsp flour
- white rice to serve
- Heat the oil in a large pot. Saute the onions until soft, then add the celery and saute for 3 minutes. Next add the bell pepper and cook for another 3 minutes. Add the minced garlic and cook for a minute. Add the flour to the vegetables and stir to well combine. Next add the remaining spices, stewed tomatoes, and stock. Stir, cover and simmer under medium low heat for an hour and a half. Check on the pot now and then.
- After the hour and a half, taste and adjust seasonings if necessary. If you've added more seasoning continue to simmer for a further 10 minutes. If no additional seasonings were added, add the cooked shrimp to the pot. Allow to simmer for another 3 minutes then turn off heat. Allow to cool before serving over white rice.