Stir-Fried Shrimp Creole
Adding chopped green bell pepper or sliced okra makes a great variation to this Southern dish. Serve over rice.
Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Medium
- 1 lb. shelled, deveined large shrimp
- 1½ tsp. kosher salt, divided
- 1 egg white
- 2 tsp. cornstarch
- 1 cup canned diced tomatoes, undrained
- 3½ Tbsp. tomato paste
- 3½ Tbsp. olive oil, divided
- 3 slices ginger
- ½ cup chopped red onion
- 1 tsp. cayenne pepper
- ½ tsp. dried thyme
- 4 stalks celery, cut into ½" slices
- ½ tsp. ground black pepper
- 2 scallions, finely chopped
- 1 tsp. granulated sugar
- Rinse the shrimp and pat dry with paper towels. Place the shrimp in a large bowl and mix in 1 teaspoon salt, egg white, and cornstarch. Marinate for 10 minutes.
- In a small bowl, combine ⅓ cup juice from the canned tomatoes with the tomato paste.
- Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry until they turn pink, about 2 minutes. Remove the shrimp from the pan and drain on paper towels.
- Heat 1½ tablespoons oil in the same wok or skillet. When the oil is hot, add the ginger. Let the ginger brown for 2–3 minutes, then remove from the pan.
- Add the chopped onion. Stir-fry until it begins to soften (about 2 minutes), sprinkling with the cayenne pepper and dried thyme.
- Push to the sides and add the celery in the middle. Stir-fry for 2 minutes, sprinkling with up to ½ teaspoon salt and adding 1–2 tablespoons water if the celery begins to dry out.
- Add the tomatoes, sprinkling with black pepper. Stir-fry for 1 minute, then add the tomato juice mixture. Bring to a boil.
- Add the shrimp back into the pan. Stir in the scallions and the sugar. Stir-fry for 1 minute to heat through and blend all the ingredients. Serve hot over rice.