Quick and Easy Shrimp Creole
Made with fresh tomatoes and paprika instead of crushed tomatoes and cayenne, this dish has a subtle flavor that is sure to please.
Serves: 2Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 2 cups peeled and deveined medium shrimp
- 3 tsp. olive oil, divided
- 1 garlic clove, smashed, peeled, and finely chopped
- ¼ cup chopped red onion
- 1 large tomato, sliced
- 1 celery stalk, cut diagonally into 1" slices
- ¼ cup water
- ¼ tsp. paprika
- ½ tsp. dried thyme
- 1 cup cooked rice
- If using frozen shrimp, rinse under cold running water for 3 minutes or until thawed. If using fresh shrimp, let stand in warm salted water for 5 minutes. Pat the shrimp dry with paper towels.
- Heat 1 teaspoon of the olive oil in a frying pan. Add the shrimp and cook until they turn pink.
- Push the shrimp off to the side of the frying pan and add the remaining 2 teaspoons olive oil in the middle. Add the chopped garlic and onion. Cook until the onion is tender.
- Add the tomato, celery, water, paprika, and thyme. Gently push down on the tomato slices to break them up and squeeze out the juice. Cover and simmer on low heat for about 15 minutes, until the tomatoes are tender and the juice from the tomatoes is thoroughly mixed with the water. Serve with rice.