Shrimp Creole

Name: Shrimp Creole
Yield: Serves 6
Cuisine: American
Ingredients: ¾ cup chopped bell pepper (about 1 medium); Fresh lemon juice (optional); 1½ cups chopped onion (about 1 large); 2¼ cups long-grain white rice; 3 garlic cloves, minced; 1 large jalapeño pepper, seeded and minced; Salt and freshly ground black pepper; 1 tablespoon chopped fresh herbs of your choice, or 1 teaspoon mixed dried herbs, such as herbes de Provence or Italian seasoning, crushed; 6 cups peeled and chopped tomatoes (about 6 or 7 large); ¾ cup chopped celery (about 2 ribs); 2½ pounds shrimp, peeled; ¼ cup olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

About

This is classic lowcountry creole cooking, Caribbean in origin and now a favorite throughout the South. The secret to any good shrimp dish is to not overcook the shrimp. As with the pea cakes, you can flavor the dish to suit your own palate by your choice of herbs.

Ingredients

2¼ cups long-grain white rice
¼ cup olive oil
1½ cups

Americas
United States
Fish course
Dinner
Pescatarian
Gluten-free
South Carolina
Caribbean

Method

Cook the rice lowcountry style, so that each grain stands separately. While the rice is cooking, warm the oil in a large sauté pan over medium-high heat and add the onion, peppers, celery, herbs, and garlic. Cook until the vegetables are soft, stirring occasionally, about 10 minutes.

Add the tomatoes and cook until most of the juice has cooked out