SHRIMP CREOLE

1 lb — large shrimps cleaned and deveined

2 tbsp — olive oil

4 – 5 — garlic cloves chopped

2 tbsp —  tomato paste (organic preferably)

1 cup —  shallots or white onions chopped or julienned or sliced

1 tbsp — parsley chopped finely

⅛ tsp — hot pepper thinly sliced and no seeds

½ cup — water

Salt and pepper to taste

Few drops of lemon or lime juice

DIRECTIONS

1 Deveined shrimps and clean with lemon or lime quickly. Rinse with cold water, pat dry and set aside.

2 In a large skillet deep enough to hold shrimps, heat oil, add garlic and shrimps. Let cook while stirring for about 2 minutes. Add salt and pepper to taste and let cook for 1 additional minute.

3 Remove shrimps from heat and set aside. In the same skillet, add tomato paste and stir to mix with remaining oil and garlic left in the pan. Add shallots or onions, parsley, hot pepper and stir to incorporate. Add water, salt and pepper to taste and let simmer until the sauce thickens.

4 Return shrimps to skillet, add a few drops of lemon or lime juice, stir and let cook thoroughly for about 2 – 3 minutes. Remove from heat and serve immediately with rice or boil/fried root vegetables

APPROXIMATE MACROS PER SERVING: 226 G CALORIES ■  32 G PROTEIN ■  34 G CARBS ■  4 G FAT

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