Shrimp with Creole Sauce Recipe
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Category: |
Category: |
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Shrimp |
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Ingredients: |
Ingredients: 2 Garlic Cloves
Salt
1 T Extra-virgin Olive Oil
1 tsp Paprika
⅛ tsp Dried Thyme leaves, crumbled
⅛ tsp Crushed Red Pepper Flakes
1½ lbs Large Shrimp, peeled and deveined
2 T Fresh Lemon Juice
Hot Cooked Rice
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Directions: |
Directions:On a cutting board, crush the garlic cloves with the flat side of a large knife. Coarsely chop the garlic, sprinkle with ¼ teaspoon salt and mash to a paste with the side of the knife. Scrape mixture into medium bowl. Add the oil, paprika, thyme, and red pepper flakes and mix well. Add the shrimp and toss to coat. Cover and refrigerate for up to two (2) hours.
After Creole Sauce had been made, preheat the broiler and oil the broiler pan. Place the shrimp in a single layer on the prepared pan. Broil 3-5 inches from the heat source, turning once, for 4-5 minutes, until pink and just cooked through. Remove the pan from the heat, cover the shrimp loosely with foil and set aside.
Return the Creole Sauce to a simmer. Add the lemon juice and shrimp, stirring to mix. Serve over cooked rice. |
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Creole Sauce |
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Ingredients: |
Ingredients: 1 T Extra-virgin Olive Oil
1 Medium Red Bell Pepper, cored, seeded, and thinly sliced
1 Medium Green Bell Pepper, prepared as above
1 Large Onion, halved and thinly sliced
1 c Celery, thinly sliced
1/4 tsp Dried Thyme, crumbled
1/4 tsp Salt
1/4 tsp Ground Black Pepper
1/8 tsp Crushed Red Pepper Flakes
1 can Whole Tomatoes (28oz), drained and coarsely chopped
1 tsp Sugar
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Directions: |
Directions:In a large nonstick skillet, heat the oil over medium heat. Add the bell peppers, onion, celery, thyme, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes. Cook, stirring for 10 minutes, or until the vegetables are very tender. Add the tomatoes and sugar and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and cover to keep warm.
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